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Job Offer - Pastry Chef de Partie (M/F) - Sofitel Bangkok Sukhumvit - Accor Jobs

Sofitel

21/04/2017

Pastry Chef de Partie (M/F)

Job Reference 251812 Profession Kitchen | Chef de partie (m/f)

Hotel or Entity Sofitel Bangkok Sukhumvit Managed hotel

City
BANGKOK
State
Bangkok
Country
Thaïland 
Sofitel Bangkok Sukhumvit The leading French ambassador in international luxury hotels with a presence on five continents with 120 addresses, in almost 43 countries (more than 30,481 rooms)

Sofitel and its Ambassadors (employees) link the world with French Elegance across a collection of unique addresses offering their guests and partners a “Cousu Main” service enriched with emotion, performance and a passion for excellence
Discover the hotel

Contract

Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 30-04-2017

Contact

KOSINTRAPORN Supamit
h5213-hr1@sofitel.com
02-1269999

Skills

Level of Education
Vocational education
Areas of study
Food and beverage
Professional experiences
3 to 5 years
Languages essential
Thai (Primary tongue)
English (Working level)

Essential and optional requirements

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Key tasks

 Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.
 Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F/B department profit.
 Control and analyze, on an on-going basis the following:
 Sufficient production, quality level, presentation, Marketing and guest satisfaction.
 Prepare Requisition for all goods needed.
 Prepare standard Recipes for Exec. Chef approval.
 Prepare with Executives Chef, Executive /Exe Pastry Chef/ Sous-Chef, Sous-Chefs promotions to market needs.
 Ensure that production is done with quality at all times.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.