Executive Pastry Chef | InterContinental Halong Bay Resort at IHG Career

Hạ Long, Quảng Ninh Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Bakery Management, Menu Design, Cost Control, Team Leadership, Banquet Operations, HACCP Compliance, Inventory Management, Dessert Concept Design, Staff Training, Supplier Management, Quality Control, Cold Chain Management, Event Planning, Luxury Guest Experience, Recipe Scaling

Industry

Hospitality

Description

Core Operational Scope A. Multi-Outlet Pastry Operations Responsible for all pastry production across: * Main all-day dining restaurant * Specialty restaurants (fine dining, themed concepts) * Lobby lounge / afternoon tea service * Pool bar / beach bar desserts and frozen items * In-room dining dessert menus * Banquet operations (weddings, corporate events, gala dinners) * Seasonal pop-ups (festive markets, beach events, brunches) Each outlet may require different: * plating style * production timing * shelf-life management * presentation standards -------------------------------------------------------------------------------- B. Production Planning & Volume Management * Forecast pastry production based on occupancy, events, and weather patterns (important in resorts) * Manage large-scale buffet production while maintaining “handcrafted” perception * Balance à la carte finesse with banquet efficiency * Plan mise en place across multiple production cycles (early morning, afternoon, night prep) * Ensure zero service disruption during peak occupancy -------------------------------------------------------------------------------- C. Resort Dessert Concept Design Design dessert experiences aligned with resort lifestyle positioning: Examples: * Beach-themed dessert buffets * Seasonal tropical fruit-based menus * Destination-inspired pastry (local cultural integration) * Afternoon tea experiences with storytelling concepts * Interactive dessert stations (live crepe, chocolate fountain, gelato bar) Focus is not just taste, but guest experience design. -------------------------------------------------------------------------------- 3. Leadership & Team Structure Typically manages: * Executive Sous Chef – Pastry (if applicable) * Sous Chef Pastry * Chef de Partie (Bakery / Pastry / Chocolate / Bakery) * Commis Chefs * Apprentices / trainees * Stewarding support for pastry kitchen Responsibilities include: * Shift planning across extended resort operating hours * Training programs (especially for seasonal/temporary staff) * Standardization across rotating teams (critical in resorts due to turnover and seasonal hiring) * Cross-training with main kitchen pastry support -------------------------------------------------------------------------------- 4. Financial & Cost Control (More Complex in Resorts) * Manage fluctuating food cost due to seasonal ingredient availability * Control high-cost items (imported chocolate, dairy, specialty fruit) * Design scalable recipes for both 10 covers and 500+ banquet guests * Minimize waste during low occupancy periods (off-season challenge) * Control buffet overproduction (one of the biggest resort cost leaks) Key KPI pressure point: 👉 Buffet wastage vs guest satisfaction balance -------------------------------------------------------------------------------- 5. Banquet & Event Excellence Resorts are typically wedding and event-heavy, making this a critical area: * Design large dessert buffets (100–1000+ guests) * Wedding cake design and execution (custom, often high guest expectation) * Coordination with event planners and culinary teams * On-site execution for outdoor events (beach, garden, rooftop) * Temperature-sensitive logistics (especially in tropical climates like Vietnam) A strong Executive Pastry Chef in a resort is often judged by: “Can they deliver flawless desserts at scale under outdoor conditions?” -------------------------------------------------------------------------------- 6. Quality, Hygiene & Risk Management * HACCP compliance across multiple kitchens * Cold chain management (critical in tropical climates) * Allergen control across diverse guest profiles * Equipment maintenance scheduling (ovens, blast chillers, chocolate machines) * Standard operating procedures for off-site or outdoor setups -------------------------------------------------------------------------------- 7. Guest Experience & Brand Contribution In resorts, pastry is highly visible in guest perception: * Signature desserts that become “Instagram moments” * Personalized guest experiences (birthday cakes, honeymoon desserts) * Cultural adaptation (local flavors integrated into luxury desserts) * Collaboration with marketing for visual storytelling * Supporting seasonal resort campaigns (Christmas, Tet, Summer Festival) -------------------------------------------------------------------------------- 8. Supplier & Ingredient Strategy (Resort Reality) * Build strong supplier relationships for stable supply in remote locations * Plan for logistics delays (especially coastal or island resorts) * Source local ingredients for authenticity (tropical fruits, local honey, coffee, coconut, etc.) * Import premium items where necessary, balancing cost vs brand positioning

Responsibilities

Lead all pastry, bakery, and dessert operations across multiple resort outlets, including fine dining, banquets, and lounges. Responsible for creative concept design, financial cost control, and managing a diverse culinary team to ensure luxury standards.