Pastry Chef/ Bếp trưởng Bếp bánh

• Manages all day- to- day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Supervise and coordinate all pastry and dessert preparation and presentation.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Assists in determining how food should be presented and creates decorative food displays.
• Check quality of material and condition of equipment and devices used for cooking.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Create new and exciting desserts to renew hotels menus and engage the interest of customers
• Follows proper handling and right temperature of all food products.
• Able to recognize superior quality products, presentations and flavors.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co- workers efficiently and effectively
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Ensure excellent quality throughout the dessert offerings.
• Ensures compliance with all applicable laws and regulations.
• Guide and motivate pastry assistants and bakers to work more efficiently.
• Maintains cleanliness and organization in all work areas.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
• Operates and maintains all department equipment and reports malfunctions.
• Coordinates activities of cooks and workers engaged in food preparation.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Serves as a role model to demonstrate appropriate behaviors.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Ensure compliance with food hygiene and Health and Safety standards.

High school diploma or 3 years experience in the culinary, food and beverage, or related professional area or 2- year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Minimum of 4 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.

Duty Meal
Benefits as Vietnam law
Professional working environment

Cập nhật gần nhất lúc: 2024-04-03 13:42:43