Pastry Chef - Vietnamese
NHA TRANG, Vietnam
1 ngày trước

Description :

Main Duties Administration

  • Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
  • Assists in overseeing the preparation and update of the Pastry Departmental Operations Manual.
  • Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
  • Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.
  • Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division.
  • Ensures annual review to accurately reflect any changes.

  • Assists with the preparation of the annual Culinary Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
  • Assists with the preparation and regular update of the Culinary Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled. Customer Service
  • Ensures that all guest contact pastry and bakery associates deliver the brand promise and provide exceptional guest service at all times.
  • Ensures that pastry and bakery associates also provide excellent service to internal customers as appropriate.
  • Spends time in culinary areas observing associate-guest / associate-internal customer interaction, working through Heads of Department to coach associates as necessary.
  • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
  • Maintains positive guest and colleague interactions with good working relationships.Financial
  • Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Ensures that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
  • Assists in proactively managing costs based on key performance indicators.
  • Ensures that all relevant hotel, company and local rules, policies and regulations are adhered to.
  • Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
  • Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.Marketing
  • Constantly evaluates local, national and international market trends, vendors and other hotel / restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
  • Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.
  • Assists the Executive Chef in Marketing and Public Relations opportunities to increase awareness and ultimately business. Operational
  • Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.
  • Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
  • Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
  • Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
  • Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Ensures that pastry and bakery associates work in a supportive and flexible manner with other departments, in a spirit of We work through Teams .
  • Ensures that all associates are up-to-date with the availability of seasonal and new products on the market.
  • Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate.
  • Works with the Materials Manager in the procurement of the best product for the best price.
  • Works closely with the Stewarding Manager to ensure that hygiene standards are maintained.
  • Supervises pastry and bakery associates to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury.
  • Monitors service and Bakery and Pastry standards in all outlets and banquets.
  • Checks incoming ingredients; ensures that all merchandise is in accordance with order sheets and receiving records.
  • Ensures correct handling, basic maintenance of machinery and tools in the preparation kitchen.
  • Ensures orderly handling of all raw products and check that quantities prepared are according to Recipes and plate specifications.
  • Prepares and supervise daily mise en place and assure that all sections are supplied with fresh and high quality products based on anticipated business levels.
  • Frequently verify that only fresh products are used in Bakery and Pastry preparation.
  • Frequently taste bakery and pastry products in all outlets and be demanding and critical when it comes to Food and Beverage quality.
  • Encourage the Bakery and Pastry Team to be creative and support the Food and Beverage Division’s marketing and up sell activities. Personnel
  • Assists in the recruitment and selection of all pastry and bakery associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.
  • Oversees the punctuality and appearance of all pastry and bakery associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • Develops the skills and effectiveness of all pastry and bakery Sous Chefs and Team Leaders through the appropriate training, coaching, and / or mentoring.
  • Conducts annual Performance Development Discussions with pastry and bakery associates, to support them in their professional development goals.
  • Plans and implements effective training programmes for all pastry and bakery associates in coordination with the Training Manager and Departmental Trainers.
  • Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
  • Prepares and posts weekly work schedules, making sure that they reflect business needs and other key performance indicators.
  • Supports the implementation of Hyatt Purpose, demonstrating and reinforcing Hyatt’s Values and Goal
  • Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
  • Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  • Provides feedback on the results of the Colleague Engagement Survey and to ensure that the relevant changes are implemented. Other Duties
  • Is knowledgeable in statutory legislation in associate and industrial relations.
  • Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
  • Ensures high standards of personal presentation and grooming.
  • Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
  • Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
  • Attends training sessions and meetings as and when required.
  • Is always willing to learn and willing to teach others.
  • Is fully familiar with the hotel Work Rules and work regulations governing associates and their behaviour and ensures these are always accurately communicated and carefully followed.
  • Ensures that colleagues / associates are always fairly treated without favour or unfair expectations.
  • Takes an active involvement in the welfare, safety, development and well-being of associates.
  • Provides guidance, advice, counselling and transparent diplomatic feedback as appropriate.
  • Provides sufficient training, development and learning opportunities to ensure that associates are developed to their full potential, and are confident.
  • Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all associates.
  • Prudently balances resources and standards of service to meet the financial goals of the hotel, Hyatt International Brand Standards and guest expectations.
  • Ensures that Corporate Strategies, initiatives, communications and Associate Information pieces are appropriately communicated to associates in a timely manner (for team leaders & above)
  • Exercises responsible practices and personal behaviour at all times, positively representing the hotel Team and Hyatt International.
  • Responds to requests to undertake any reasonable tasks and secondary duties and adjust to changes as dictated by hotel, industry and company.
  • Carries out any other reasonable duties and responsibilities as assigned.
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