- Rest & Relaxation Allowance;- Uniform, accommodation & meals are provided;- International working environment;- At least 14 leave days;- Service charge: VND 2 million per month.
 

- Prepares and present baked pastries including the preparation of:
+ Baked pastries
+ Handling and storage of commodities
+ Chou pastry dishes
+ Gateau pithiviers
+ Bake and fill a variety of sweet pate dishes
+ Savoury products from chou short and puff
- Prepares and present yeast raised pastries including the preparation of:
+ Croissants
+ Brioche
+ Kuchen
+ Danish pastries
+ Savarins and babas
- Prepare and present afternoon tea items including:
+ Those suitable to be served for afternoon tea in a hotel
+ Flans and pies
+ Prepare and present desserts including:
+ Frozen desserts
+ Hot desserts
+ Cold desserts
+ Specialty desserts
- Prepare and present gateaux, tortes and cakes including:
+ Traditional gateaux, torten and cakes
+ Finish and decorate them
+ Prepare for service and serve them to guests
+ Design, prepare, cover and decorate cakes for festive occasions
+ Prepare a range of cheesecakes
+ Prepare marzipan work
+ Prepare modeling marzipan
+ Prepare a range of molded flowers and figures
+ Manipulate marzipan to cover cakes
- Prepare Petits Fours
+ Prepare a range of petits fours secs
+ 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.
- Maximises 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.
- Develops the skills and effectiveness of employees through the appropriate training, coaching and/or mentoring.
- Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
- Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.- Problem solving, reasoning, motivating, organizational and training abilities.- Qualifications: Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.- Experience: 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.