Intercontinental Danang

• Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations
• Leading and managing the quality/quantity of items produced by the Pastry department, coordinating the production as it relates to banquet and restaurant functions
• Supervising and managing employees
• Advocating sound financial/business decision making
• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing
• Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to par levels and can make adjustments according to business volumes
• Open and close work area at scheduled times, ensuring full preparation for operation/function
• To lead and manage the quality of the Pastry department, coordinate the production as it relates to banquet and restaurant functions
• Lead and manage the quality and quantity of the Pastry department, coordinate the production as it relates to banquet and restaurant functions
• Supervise preparation, quality and quantity of all baked items

- 2 months of probation with full salary & service charge.

- Team building activities.

- Annual Summer Outing/Health checkup

- Accident insurance 24/24

- Attractive Medical package  

- Uniform, Laundry service is provided by Hotel

- Delicious and nutritious meal at Hotel's Staff Cafeteria

- International working environment and friendly teammates.

- Other benefits according to Company's policy.

1. At least 3 years’ experience as a sous chef or Asst. Pastry Chef in a related cuisine in high volume five-star hotels.

2. Diploma in Culinary or equivalent required; Bachelor’s Degree as an advantage.

3. Certifications as required to comply with local and state laws.

4. Extensive knowledge of food handling and sanitation standards.

5. Experience in high volume operation and menu composition.

6. Excellent management and leadership skills

7. Good training and coaching skills

8. Knowledge of purchasing, inventory controls, supplies and equipment