Executive Pastry Chef | InterContinental Halong Bay Resort
Location
Vietnam, Vietnam
Job Type
Full-time
Category
other-general
Posted
June 24, 2026
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 morni...
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 morni...