Pastry Chef De Partie – Tổ Trưởng Bánh Ngọt

Prepares and present baked pastries including the preparation of:o Baked pastrieso Handling and storage of commoditieso Chou pastry disheso Gateau pithivierso Bake and fill a variety of sweet pate disheso Savoury products from chou short and puff·Prepares and present yeast raised pastries including the preparation of:o Croissantso Briocheo Kucheno Danish pastrieso Savarins and babas·Prepare and present afternoon tea items including:o Those suitable to be served for afternoon tea in a hotelo Flans and pies· Prepare and present desserts including:o Frozen dessertso Hot dessertso Cold dessertso Specialty desserts· Prepare and present gateaux, tortes and cakes including:o Traditional gateaux, torten and cakeso Finish and decorate themo Prepare for service and serve them to guestso Design, prepare, cover and decorate cakes for festive occasionso Prepare a range of cheesecakes· Prepare marzipan worko Prepare modeling marzipano Prepare a range of molded flowers and figureso Manipulate marzipan to cover cakes· Prepare Petits Fourso Prepare a range of petits fours secso Prepare a range of petits fours glaces· Maintain hygienic standards and practices· Maintain a hygienic kitchen· Clean the kitchen and equipment· Maintain personal hygiene· Works with Executive Chef in manpower planning and management needs·Works with Executive Chef in the preparation and management of the Department’s budget· Perform any other duties which may be assigned by the management from time to time.·Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.·Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.· Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.·Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mis-en-place and finished products are produced and delivered to the appropriate areas.·Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.· Tastes and monitors products served throughout the operation, providing feedback where appropriate.· Works with the Materials Manager in the procurement of the best product for the best price.·Oversees the punctuality and appearance of all pastry and bakery employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Requirement:
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Problem solving, reasoning, motivating, organizational and training abilities.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
Qualifications
- Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.
Experience
-5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.

• Repatriation allowance
• Housing, uniform, meal, and transportation are provided by the resort
• Home Leave allowance
• Gym room
• 24/7 Accident Insurance
• Competitive salary
• Bao Viet Health insurance for personal and family
• Rest & Relaxation Allowance
• Social Insurance as law

Cập nhật gần nhất lúc: 2022-06-09 12:32:04