Executive Pastry Chef

6 days ago

Ho Chi Minh City, Vietnam Rosewood Hotel Group Full time

**Job Description**:
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- Supervises Pastry kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Assists Executive Chef with all kitchen operations. Performs all duties of kitchen managers and associates as necessary.
- Recognizes superior quality products, presentations, and flavor. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Ensures compliance with all local and corporate (OSHA, ASI, and Health Department) regulations.
- Helps the Executive Chef to research and test new food products in conjunction with Company initiatives. Assists the Executive Chef with maintaining all standard recipes on the Chef Tec Software. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Conduct and attend regular communication meetings and ensure that departmental briefings are effective. Ensure all Pastry kitchen associates also provide exceptional guest service.
- Handle all guest complaints and follow through in a timely, courteous, and effective manner. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat / hairnet and proper footwear.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance). Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations. Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA). Liaise with Sous Chef on any matters of conflict.
- To attend and participate at any meetings where relevant, when on duty. Provide and successfully implement new menus together with Sous Chef Pastry
- Work closely with the stewarding manager to ensure the hygiene standards are maintained. Supervise associates to make sure that the operating equipment is cared for and properly used to maximize its useful life and to minimize breakage and personal injury.

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