Đại Siêu Thị GO! (Big C Việt Nam) 3.4 ★

• Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.

• Control standards of food production and presentation throughout the hotel.

• Examine goods and quality of received goods.

• Supervise and ensure that cooks follow standard recipes and methods of preparation.

• Immediately inform the Executive Sous Chef and Executive Chef of bad products.

• Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.

• Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.

• Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.

• Work closely with the Executive Sous Chef on the development of food control procedures.

• Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.

• Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.

• Liaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action.

• Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.

• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.

• Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants.

• Maintain all HACCP aspects within the hotel operation.

• Train all staff on the correct usage of all equipment, tools and machines

• Focus on constantly improving the training manuals and SOPs.

• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.

• Work at off-site events when tasked.

• Complete tasks and jobs outside the kitchen areas when requested.

• Assist in inventory taking.

• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

• Work on new dishes for food tastings and photo taking.

• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Learn and adapt to changes.

• Be receptive to constructive feedback.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.

• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.

• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.

• Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.

• Prepare the necessary work orders for the Engineering department.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

• Select team members who display qualities and attributes that reflect the department standards.

• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.

• Attend communication meetings and ensure all assigned team members receive this communication.

• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.

• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

• Carry out any other reasonable duties and responsibilities as assigned.

• Competitive salary

• Insurance as labor law (apply from starting date)

• Heath Care Insurance (24/7)

• 14 Annual Leaves

• Working hours: 8 hours/ day, 2 days off per week

• Relocation, home leave ticket, repatriation allowances

• Accommodation, uniform, transportation, meals

• Pre-opening Service Charge

• Others benefits

• High School graduate.

• 3-5 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.

• Good command in English both verbal and written to meet business needs.

• Up to date with sanitation classes.

• Possess a valid health certificate.

• Knowledgeable in HACCP.

• Work experience in similar capacity with international chain hotels.

• Technical education in hospitality or culinary school preferred.

• Apply to via Hoteljob or jobs.hilton.com

• Tel: 0329 590 055