Junior Sous Chef Pastry – Fairmont Singapore & Swissôtel The Stamford – Singapore-Singapore

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Job Description – Junior Sous Chef- Pastry (VAA01504)Employee Status:
Regular
Junior Sous Chef- Pastry
This is a Shared Service position and supports both Fairmont Singapore & Swissôtel The Stamford. To supervise a team of Cooks and prepare food observing all standards as set by the hotel and regulated by local authorities.
Property Overview: Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
Summary of Responsibilities:Reporting to the Executive Pastry Chef- responsibilities and essential job functions include but are not limited to the following:
Work
closely with
Executive Pastry
Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage
Responsible for the quality of
food items prepared in the kitchen

Supervise according to the standard recipes and check for taste- temperature and visual appeal.

Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and Executive Pastry Chef.

Constantly on the alert for new products which may improve quality of food or lower food cost or both.

Make suggestions to
Executive Chef and Executive Pastry Chef concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the Hotel and the restaurant.

Check maintenance of all equipment located in the area he/she supervises.

To plan weekly work roster

Work very closely with the Floor Steward- whose duty is to keep kitchen areas clean and orderly.
Ensure meticulous cleanliness and orderliness.

Ensure personal cleanliness and proper deportment of all employees

Ensure high level of food safety management system including HACCP- ISO 22000 food safety management system
are complied

Ensure that all safety- health- security and loss control policies and procedures and Government legislation are adhered to
Qualifications:

4
to 6 years of culinary
experience

Must possess leadership qualities

Diploma in
Culinary

Good computer knowledge

Excellent communication and interpersonal skills