Sofitel Legend Metropole Hanoi

POSISTION OVERVIEW

The Junior Sous Chef – Pastry is responsible for assisting the Executive Pastry Chef & Assistant Pastry Chef in the management, production, and coordination of all pastry and bakery operations. This role requires a strong focus on high-quality execution, team supervision, hygiene control, and efficient kitchen workflow. The Pastry Junior Sous Chef will play a key role in maintaining brand standards and supporting innovation within the pastry section.

KEY RESPONSIBILITIES

Pastry production & Execution

• Supervise the daily production of all pastry, viennoiserie, cakes, and desserts across all outlets

• Ensure all products meet established recipes, portioning, and plating standards.

• Assist in the design and execution of buffet presentations and special event setups.

• Work hands-on during peak periods to support team execution and service flow.

Team Leadership & Staff Supervision

• Oversee the performance and discipline of pastry team members in absence of the Executive Pastry Chef & Assistant Pastry Chef.

• Lead daily briefings, allocate production tasks, and ensure timely mise en place.

• Provide on-the-job training, mentor junior chefs, and maintain a positive kitchen culture.

• Ensure staff punctuality, grooming, and adherence to SOPs.

Quality Control & Hygiene

• Monitor all products for taste, texture, consistency, and presentation before service.

• Conduct regular section checks to enforce hygiene and safety practices (HACCP).

• Maintain full control of stock rotation, labeling, and proper storage of ingredients and finished goods.

• Ensure equipment is maintained in good working condition and report any issues.

Kitchen Administration & Coordination

• Work with the Executive Pastry Chef & Assistant Pastry Chef to prepare daily production plans and requisitions.

• Review outlet orders and production sheets to plan accordingly.

• Participate in menu planning, cost control, and portion control discussions.

• Liaise with stewarding, purchasing, and F&B service teams to ensure smooth operations.

Collaboration & Communication

• Collaborate with the Executive Chef, Executive Sous Chef, Chef De Cuisines, Sous Chefs, and restaurant teams for event execution and service alignment.

• Communicate with Engineering or Stewarding for equipment needs or maintenance.

• Maintain professional interdepartmental relationships to enhance guest experience and workflow efficiency.

POSISTION REQUIREMENTS

Requirements

• Culinary Degree or Pastry Diploma from a recognized institution.

• Minimum 3–5 years of pastry kitchen experience, including 1–2 years in a supervisory or senior CDP role.

• Strong knowledge of French pastry, plated desserts, bakery items, and buffet styling.

• Understanding of food cost, wastage control, and stock management.

• Familiarity with HACCP, food hygiene, and workplace safety regulations.

• Leadership skills, ability to work under pressure, and strong attention to detail.

Core Competencies

• Creativity and strong aesthetic sense

• Calm under pressure

• Proactive communicator

• Team-first mentality

• Ownership and accountability

• Passion for pastry and service excellence

PERFORMANCE INDICATORS

• Product consistency and plating quality across outlets

• Hygiene & HACCP audit scores

• Food cost % vs budget (waste control, portioning)

• Staff training participation and effectiveness

• Guest satisfaction scores for pastry/dessert items (comment cards, online feedback)

• Timeliness of buffet setups, event execution

• Team morale and turnover rate within pastry section

WORKING CONDITIONS & EXPECTATIONS

• Required to stand for extended periods, lift moderately heavy items, and work in hot/cold kitchen environments.

• Flexibility with scheduling — including weekends, holidays, late evenings, and special events — is essential.

• Must maintain a high standard of personal grooming and wear appropriate uniform and PPE at all times.

TALENT & CULTURE/LEARNING & DEVELOPMENT

As a Heartist leader, the Junior Sous Chef – Pastry is expected to embrace continuous learning and personal growth, while inspiring the same in others. This role contributes to building a strong culture of excellence, creativity, and passion in line with the values of Accor.

• Actively participate in learning and development initiatives offered by the hotel and Accor Academy, including technical skills, leadership, and service excellence modules.

• Demonstrate a growth mindset by continuously seeking opportunities to develop professionally and personally within the Heartist framework.

• Support the onboarding, coaching, and mentoring of new Heartists within the pastry team, fostering a culture of care, respect, and collaboration.

• Attend all required training programs, including Food Safety, Leadership Development, and Heartist Service Culture modules.

• Be open and available for cross-training, culinary exchanges, or temporary task force assignments across Accor properties, when aligned with operational needs and personal development goals.

• Represent the hotel and brand with pride in culinary events, guest experiences, or collaborations that celebrate passion, creativity, and the Heartist spirit.

Employee benefit card with discounted rates in Accor Hotels worldwide + other offers.

Talent development through learning programs by Academy Accor.

Opportunity to grow within the property, the company and across the world!

Contribute and make a difference to the Metropole community and to the city through our social responsibility activities, such as Planet 21.

QUALIFICATIONS:

• Minimum 3 years experience in the same position

• Excellent communication and interpersonal skills

• Strong in Microsoft Office suite

• Fluent in English and Vietnamese (spoken& written)

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