PASTRY CHEF

Job description

Key tasks

 Manages all functions of the Bakery Production operations to achieve the optimum quality level of Food

Production and Sanitation within the Pastry Kitchen.

 Controls and analyzes on an ongoing basis, the level of the following within the Pastry Kitchen as a Baker

 Implement quality control procedures for all baking / pastry products

 Inspect methods of bakery preparation and Baking at all meal periods

 Condition and cleanliness of facilities and equipment

 Ensuring that all food products received into the pastry kitchen are of the required standard and quality and

that they are stored and rotated correctly.

 Establishes and maintains effective employee and inter – departmental working relationships.

 Meet the grooming standards of the hotel as set out in the Associate Handbook

 Develops with the Pastry Chef, training plans, develops training material in accordance with Accor Hotels

guidelines and implements training plans for the Food Production employees and other Food & Beverage

employees within the Pastry kitchen.

 Delegate duties as required to ensure the efficiency of the department and maintain effective follow-up on

those duties (For Apprentices and Commis in Pastry Kitchen when required).

 Good administration ability to run department and coordinate production.

 Attend and participate in daily briefings and other meetings as needed to obtain optimal results.

 Attends and participates in other meetings as required by the administrative calendar.

 Follow recipes and maintains updated and accurate recipes

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential Vietnamese
English

Essential and optional requirements

·  Excel
·  Power Point
·  Word
·  HACCP
·  Micros
·  Opéra