Chef de Partie (Pastry)

- Ensure that all foods are prepared to the standards of the recipe while minimizing waste of ingredients

- Ensure that food ingredients are prepared and maintained in accordance with hotel occupancy and forecasts

- Ensure that all utensils are used safely and correctly and are kept clean periodically

- Develop and prepare new items or menus with Executive Chef

- Manage and supervise all employees to follow appearance and clothing standards

- Support team members' development and performance review, and identify key talents who need future career development

- Manage a training system that allows subordinates to perform their tasks efficiently and effectively

- Discuss work schedules and annual plans with Executive chefs to ensure that they operate within budget, business and related legislation

- Supports Executive Chef to supervise all kitchen staff, facilities, and expenses to maximize the benefits of the F & B division, and manages work schedules, annual plans, and department operating expenses to ensure that the kitchen operates within a defined workforce and budget

*Attractive salary

* Professional and friendly working environment

* Competitive benefit package

- 2 days off/ week, 12 annual leaves/ year

- 24h accidental insurance, health care insurance for self and dependants

- Uniform + staff meals + shuttle bus are provided

- Communication skills(Negotiation/Presentation/Speech/Listening)

- Understanding of F & B and hotel industry and products

- Cooking-related knowledge, including excellent cooking skills and the ability to organize standard recipes

- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills)