[InterContinental Phu Quoc] - Chef de Partie Pastry

 · Prepares and present baked pastries including the preparation of:

o    Baked pastries

o    Handling and storage of commodities

o    Chou pastry dishes

o    Gateau pithiviers

o    Bake and fill a variety of sweet pate dishes

o    Savoury products from chou short and puff

· Prepares and present yeast raised pastries including the preparation of:

o    Croissants/ Brioche/ Kuchen/ Danish pastries/ Savarins and babas

·  Prepare and present afternoon tea items including:

o    Those suitable to be served for afternoon tea in a hotel

o    Flans and pies

·  Prepare and present desserts including:

o    Frozen desserts/ Hot desserts/ Cold desserts/ Specialty desserts

·  Prepare and present gateaux, tortes and cakes including:

o    Traditional gateaux, torten and cakes

o    Finish and decorate them

o    Prepare for service and serve them to guests

o    Design, prepare, cover and decorate cakes for festive occasions

o    Prepare a range of cheesecakes

·         Prepare marzipan work

o    Prepare modeling marzipan

o    Prepare a range of molded flowers and figures

o    Manipulate marzipan to cover cakes

·         Prepare Petits Fours

o    Prepare a range of petits fours secs

o    Prepare a range of petits fours glaces

·   Maintain hygienic standards and practices

·   Maintain a hygienic kitchen

·   Clean the kitchen and equipment

·    Maintain personal hygiene

·    Works with Executive Chef in manpower planning and management needs

·    Works with Executive Chef in the preparation and management of the Department’s budget

·    Perform any other duties which may be assigned by the management from time to time.

·    Maximizes employee 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.

·    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.

·    Oversees 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.

·    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.

·    Tastes and monitors 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.

·    Oversees 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.