CHEF DE PARTIE (PASTRY)

Job description

Key tasks

- Read the menu of the event order and log book, function, cake order.
- Review requisition with the Pastry Chef or Executive Chef.
- Check the quality of food product, freshness, taste, presentation and consistency.
- Check consistency of portion, size and ensure the correct temperature of food serve.
- Check the buffet set up in Restaurant, Banquet, Meeting Room, Tea Break….
- Control the food production and minimize wasted
- Explain the staff how they can operate the equipment, machine, oven, etc
- Develop the variety of productions based on customer’s demand.
- Assist Pastry Chef, responsible for quality, quantity and variety of pastry and bakery products, create innovative products, control the staff’s working schedule, productivity and discipline…

Grand Mercure and its people

At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Vietnamese (Primary tongue)

Essential and optional requirements

- Team spirit
- Adaptability
- Leadership
- Sensibility of customer service
- A thorough and organized approach
- Capacity to train and transmit the knowledge
- Vocational certificate or diploma in professional cuisine
- Experience that demonstrates well established technical know-how