Executive Pastry Chef - Trưởng bếp bánh

o Baked pastries

o Handling and storage of commodities

o Chou pastry dishes

o Gateau pithiviers

o Bake and fill a variety of sweet pate dishes

o Savoury products from chou short and puff

• Prepares and present yeast raised pastries including the preparation of:

o Croissants

o Brioche

o Kuchen

o Danish pastries

o Savarins and babas

• Prepare and present afternoon tea items including:

o Those suitable to be served for afternoon tea in a hotel

o Flans and pies

• Prepare and present desserts including:

o Frozen desserts

o Hot desserts

o Cold desserts

o Specialty desserts

• Prepare and present gateaux, tortes and cakes including:

o Traditional gateaux, torten and cakes

o Finish and decorate them

o Prepare for service and serve them to guests

o Design, prepare, cover and decorate cakes for festive occasions

o Prepare a range of cheesecakes

• Prepare marzipan work

o Prepare modeling marzipan

o Prepare a range of molded flowers and figures

o Manipulate marzipan to cover cakes

• Prepare Petits Fours

o Prepare a range of petits fours secs

o 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

• Opportunity to work with a great team of people and career growth in the world’s largest luxury hotel brand

• Opportunity to join international training & development programs and cross training programs

• 2 OFF days/ week

• 14 annual leave days/ year and 11 public holidays/ year as government policy

• Delicious and nutritious meal at Hotel’s Social Café

• Sleeping Lounge for Employee

• Laundered uniform provided by Hotel

• Pre-employment health check and annual health check

• Birthday gift and Allowances for other special events

• Recognition program with valuable gifts

• Summer vacation and many team building activities

• Rooms and F&B services discounts worldwide at all IHG Hotels and Resorts

• Unlimited Food & Beverage discount at Hotel

• Free parking

• Other benefits according to Hotel’s policy

Required Skills:

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

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.

Download Application Form here: bit.ly/ICLM72_ApplicationForm

Telephone: (For Recruitment only): 024 3275 3464