{Pullman Hai Phong}Chef de partie/Ca trưởng bếp (Bếp Bánh)

• Maintains all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
• To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• Participates in regular meetings and briefings as may be scheduled.
• Participates in any scheduled training and development program that may improve personal or departmental standards..
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• Ensures that guest needs and expectations are met by providing a consistently high standard of bakery preparation and presentation.
• Is aware of the method of preparation and the standard recipe for every menu items in the bakery kitchen and follows the procedures at all times.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
• Co- ordinates with colleagues whenever necessary regarding operational problems.
• Assists in establishing the identity of the outlet by providing the standards of bakery presentation required by each outlet following recipe standards.

- Attractive wages and benefits, self- development through Accor Academy and e- learning platforms, career development opportunities

Cập nhật gần nhất lúc: 2026-01-03 17:25:02