Sous Chef - Pastry Kitchen, Marriott Bonvoy

Marriott Bonvoy

Location:
Vietnam, Saigon

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

Sous Chef, Pastry in the daily operation of the Pastry Department to ensure high productivity and standards are maintained at all times. Take full control and responsibility of the Pastry Department operations in the Pastry Chefs absence. The Sous Chef, Pastry will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel's policies and procedures, ensuring that a high level of service is maintained.

Job Responsibility:

Maintain kitchen hygiene and safe food storage and champion food safety program
Basic dough preparation
Preparation of all pastry/bakery items
Control sweets required as per standard items in all food outlets
Check and taste quality and presentation of food outlets, fridges and freezes
Ensure all time sheets are completed according to Hotel policy, and staff rosters and shifts to optimize productivity
Assist in requisitioning of food for pastry
Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine
Ensure all staff are trained in the correct method of food preparation and presentation, including certification, and compile monthly training reports
Uphold the Company's Cares culture by demonstrating the Marriott Standards at all times to guests and fellow associates
Ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related Sheraton and Marriott Policies
Align management style, working practices and conduct with Sheraton Saigon Grand Opera Hotels' Vision, Corporate Values and policies
Be knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace
Assist the Pastry Chef in the performance of his/her role
Undertake any additional duties as requested by the Pastry Chef, Executive Sous Chef or Hotel Management

Requirements:

Technical, Trade, or Vocational School Degree
At least 2 years of related work experience
At least 2 years of supervisory experience
Analytical Skills
Arithmetic Computation
Learning
Interpersonal Skills
Team Work
Diversity Relations
Communications
Listening
English Language Proficiency
Applied Reading
Presentation
Positive Demeanor
Dependability
Safety Orientation
Adaptability/Flexibility
Initiative
Stress Tolerance
Integrity
Temperature Standards knowledge
Kitchen Measurement Tools knowledge
Thermometer & Thermostat knowledge
Cleaning Kitchen knowledge
Tools/Equipment knowledge
Kitchen Wares knowledge
Basic Cookery
Bakery Procedures
Mixing Skills
Recipe knowledge
Measurement knowledge
Information Retention
Food Storage and Rotation knowledge
Cleaning and Sanitation knowledge
Sanitation Systems knowledge
Organization
Time Management
Multi-Tasking
Detail Orientation
Stamina
Proper Lifting Techniques

Additional Information:

Job Posted:
November 05, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Sous Chef - Pastry Kitchen