Pastry Chef/ Bếp trưởng Bếp bánh

Accor Hotels; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a skilled Pastry Chef to create a delightful range of cakes and pastries that exceed customer expectations. In this dynamic role, you will prepare and present a variety of baked goods, from traditional gateaux to elegant petits fours, while adhering to strict hygiene and safety standards. Collaborating closely with the Executive Chef, you will also contribute to manpower planning and departmental budgeting. This is an exciting opportunity to showcase your culinary talents in a vibrant hotel environment, where your creativity and passion for pastry will be celebrated.

Qualifications

• Degree or Diploma in Pastry & Baking or related field.
• Strong leadership and customer service skills required.

Responsibilities

• Prepares and presents a variety of pastries and desserts.
• Maintains hygienic standards and kitchen cleanliness.
• Works with the Executive Chef on budget preparation.

Skills

Pastry Preparation

Customer Service

Problem-Solving

Organizational Skills

Leadership Skills

Communication Skills

Education

Degree in Pastry & Baking

Diploma in Culinary Skills

Tools

MS Excel

MS Word

MS PowerPoint

Job description

Company Description

• Mövenpick Resort Phan Thiet is located in a prime location on Hon Gio street, Phan Thiet city, Binh Thuan province. The resort is near the romantic beach, with a long stretch of fine white sand and emerald green sea water, offering visitors beautiful natural scenery and a fresh, cool atmosphere.

Job Description

Job Summary – (Role Summary)

• Prepares and presents a wide variety of cakes, pastries, desserts, and petits fours that meet customer expectations.

• Adheres to local regulations concerning FSMS / HACCP, health, safety, and other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

• Prepares and presents baked pastries, including:
• Baked pastries
• Handling and storage of commodities
• Chou pastry dishes
• Gateau pithiviers
• Baked sweet pate dishes
• Savoury products from chou, short, and puff pastry
• Prepares and presents yeast-raised pastries, including:
• Croissants
• Brioche
• Kuchen
• Danish pastries
• Savarins and babas
• Prepares and presents afternoon tea items suitable for hotel service, such as:
• Flans and pies
• Prepares and presents desserts, including:
• Frozen desserts
• Hot desserts
• Cold desserts
• Specialty desserts
• Prepares and presents gateaux, tortes, and cakes, including:
• Traditional gateaux, torten, and cakes
• Finishing and decorating
• Preparing for service and serving to guests
• Designing, preparing, covering, and decorating cakes for festive occasions
• Preparing a variety of cheesecakes
• Prepares marzipan work, including:
• Modeling marzipan
• Molding flowers and figures
• Covering cakes with marzipan
• Prepares Petits Fours, including:
• Petits fours secs
• Petits fours glaces
• Maintains hygienic standards and practices, including:
• Hygienic kitchen maintenance
• Cleaning kitchen and equipment
• Personal hygiene
• Works with the Executive Chef on manpower planning, management, and departmental budget preparation.

Qualifications

• Degree or Diploma in Pastry & Baking, Culinary Skills, or related field.
• Ability to interact professionally with customers, employees, and third parties, reflecting positively on the hotel, brand, and company.
• Alcohol awareness certification, food service permit, or health/food handler card as required by local authorities.
• Problem-solving, organizational, motivational, and training skills.
• Strong leadership, communication, and customer service skills.
• Proficiency in English and Vietnamese, both written and oral.
• Proficient in MS Excel, Word, and PowerPoint.