Pastry Chef

• Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order and correct storage and stock rotation.

• Control adequate mise en place preparation for next day, sauce, stock, fish etc. Check and control daily mise en place according to Sous Chef.

• Assist in making food requisitions and control dry stores and beverage requirements on a daily basis

• Responsible for basic on the job training & development with Commis, Demis and cooks

• Be multi skilled with thorough knowledge of all hotel food outlets and menus.

• Taste and examine food prepared and make necessary adjustments and replenish food when necessary.

• Be responsible for minimising food wastage.

• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.

• Follow food safety program and ensure all associate have working knowledge of the program.

• Maintain the working area in a clean and sanitary condition at all times

• Ensure that the Pullman Vung Tau standards are met and exceeded in every dish served

• Assist in the overseeing of the daily production and service of food items.

• Assist in developing new and creative ideas.

• Check and maintain quality of production at all stages of production in your area

• Ensure your subordinates are supervised in the use of standard recipes and portion / cost controls

• Interact in a courteous manner to both associates and guests

• Work with established effective and efficient rosters and ensure the control staffing levels

• Assist the Head Chef in performing administrative functions including, but not limited to coordinating menu tastings for clients, menu requests, preparing accident reports

• Liaise and work closely with the Stewarding department to ensure a safe and hygienic work environment and equipment

• Ensure Occupational Health & Safety guidelines are adhered to with the association of Duty of Care.

• Comply with all Corporate and Hotel Standards and Procedures.

• Uphold the Accor Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates

• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation and Accor Policies

• Undertake other duties as requested by Department Head and Hotel Management and ensure Occupational Health & Safety guidelines are adhered to with the association of duty of care.

 

• Certificate or Degree in Culinary Arts, Baking & Pastry or a related field.
• Additional Certifications: HACCP, Food Safety, or related certifications are preferred.
• Experience: Minimum 2–3 years of experience as a Pastry Chef, preferably in a luxury five-star hotel or upscale hospitality environment.
• Languages: Communication skills in Vietnamese and English.