Pastry Chef

Operation

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications

• Update recipe, costing and menu planning for promotions

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

• Professional, dynamic working environment
• Competitive salary & benefits offered
• Chance to access variety of learning and development program by AccorHotels and the Hotel
• 44 working hours/week & 12 annual leaves/year
• Annual team building trip

Knowledge and Experience

• Secondary / High school education

• Additional certification(s) from a reputable Culinary school will be an advantage

• Minimum 3 years of relevant experience in a similar capacity

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Self-motivated and energetic

• Well-presented and professionally groomed at all times

Please submit your CV at: Talent & Culture Department, Mercure Vung Tau Hotel - 03 Ha Long, Ward 2, Vung Tau City, Ba Ria - Vung Tau Province, Viet Nam

Phone: 0918 447 866 ( Ms. Thúy)