Assistant Pastry Chef/ Trợ lý trưởng Bếp bánh

 Monitor all operations, especially during peak business periods, working through the respective Head of

Department to make adjustments where necessary.

 Oversee the production management of all pastry and bakery goods for the hotel’s food and beverage

operation, ensuring that the required mis-en-place and finished products are produced and delivered to

the appropriate areas.

 Work 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.

 Taste and monitor products served throughout the operation, providing feedback where appropriate.

 Work with the Materials Manager in the procurement of the best product for the best price.

 Oversee the punctuality and appearance of all pastry and bakery employees, 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.

 Develop the skills and effectiveness of employees through the appropriate training, coaching and/or

mentoring.

 Maintain hygienic standards and practices.

 Maintain a hygienic kitchen.