Pastry Chef – Marriott Tang Plaza Hotel – Singapore

Tang Plaza hotel Singapore

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Tang Plaza hotel Singapore
Tang Plaza hotel Singapore
Job Description
Posting Date Oct 06, 2020
Job Number 20058115
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes Marriott Hotels.
Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Recognizes superior quality products, presentations and flavor.

• Maintains food preparation handling and correct storage standards.

• Maintains purchasing, receiving and food storage standards.

• Supports procedures for food & beverage portion and waste controls.

• Follows proper handling and right temperature of all food products.

• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Ensures compliance with all applicable laws and regulations.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Strives to improve service performance.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

• Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures property policies are administered fairly and consistently.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Brings issues to the attention of the department manager and Human Resources as necessary.

• Attends and participates in all pertinent meetings.

Sous Chef (Skirt) – W Singapore – Sentosa Cove

W hotel SIngapore

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W hotel SIngapore
W hotel SIngapore

Job Description
Posting Date Sep 21, 2020
Job Number 20054838
Job Category Food and Beverage & Culinary
Location W Singapore – Sentosa Cove, Lot 1412N Muklim 32, Singapore
Brand W Hotels
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.
We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Demi Chef – W Singapore – Sentosa Cove

W hotel SIngapore

APPLY HERE

W hotel SIngapore
W hotel SIngapore

Job Description
Posting Date Sep 21, 2020
Job Number 20054843
Job Category Food and Beverage & Culinary
Location W Singapore – Sentosa Cove, Lot 1412N Muklim 32, Singapore
Brand W Hotels
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.
We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86’ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Commis Cook – Marriott Hotel Singapore South Beach

Marriott hotel singapore south beach

APPLY HERE
Marriott hotel singapore south beach
Job Description
Posting Date Sep 27, 2020
Job Number 20056425
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach, 30 Beach Road, Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Connect your passions with a rewarding opportunity

Others may call you a foodie, but you know you’re much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you’ll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you’re helping us to provide exceptional travel experiences.

Rewards for work, benefits for your lifestyle

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms, gift shop items, food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers

What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Prior to employment, we’ll ask you to complete safety training and certification.

Explore our very big world

When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions.

Executive Chef – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 20032947
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| 30 Beach Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food related functions. Works to continually improve guest and
employee satisfaction while maximizing the financial performance in all areas
of responsibility. Supervises all kitchen areas to ensure a consistent| high
quality product is produced. Responsible for guiding and developing staff
including direct reports. Must ensure sanitation and food standards are
achieved. Areas of responsibility comprise overseeing all food preparation
areas (e.g.| banquets| room service| restaurants| bar/lounge and employee
cafeteria) and all support areas (e.g.| dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 4 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees|
absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates| including setting
performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and
receiving areas.

• Establishes goals including performance goals| budget goals| team goals|
etc.

• Communicates the importance of safety procedures| detailing procedure codes|
ensuring employee understanding of safety codes| monitoring processes and
procedures related to safety.

• Manages department controllable expenses including food cost| supplies|
uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand|s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that
standards are met.

• Determines how food should be presented| and create decorative food
displays.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation
certifications.

• Maintains purchasing| receiving and food storage standards.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for
customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality| exemplifies excellent customer
service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes
guidelines so employees understand expectations and parameters. Ensures
employees receive on-going training to understand guest expectations.

• Reviews comment cards| guest satisfaction results and other data to identify
areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent
plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training
regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals
and or managers.

• Manages employee progressive discipline procedures for areas of
responsibility.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer
Review Process.

Additional Responsibilities

• Provides information to executive teams| managers and supervisors| co-
workers| and subordinates by telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

_

Cook I/II (Baker) – Singapore Marriott Tang Plaza Hotel

APPLY HERE

Job Number 20032689
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel| 320 Orchard Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

Job Summary

Prepare and cook food according to recipes| quality and presentation
standards| and food prep checklists. Prepare ingredients for cooking|
including portioning| chopping| and storing food before use. Safely and
appropriately use baking and measuring tools/equipment/appliances to prepare
baked foods. Follow and ensure compliance with food safety handling policies
and procedures| including personal hygiene procedures. Check and ensure
correct temperatures of kitchen appliances and food| and report issues to
management. Wash and disinfect kitchen area; set-up and break-down work
station; and follow and ensure compliance with sanitation and cleaning
procedures. Monitor the quality of food prepared and portions served
throughout shift.

Follow all company policies and procedures| including safety and security;
report accidents| injuries| and unsafe work conditions to manager; complete
safety training and certifications. Ensure uniform and personal appearance are
clean and professional; maintain confidentiality of proprietary information;
protect company assets. Speak with others using clear and professional
language and answer telephones using appropriate etiquette. Develop and
maintain positive working relationships with others and support team to reach
common goals. Comply with quality expectations and standards. Move| lift|
carry| push| pull| and place objects weighing less than or equal to 25 pounds
without assistance. Move over sloping| uneven| or slippery surfaces. Reach
overhead and below the knees| including bending| twisting| pulling| and
stooping. Stand| sit| or walk for an extended period of time. Perform other
reasonable job duties as requested by Supervisors.

_

Chef De Partie – Singapore Marriott Tang Plaza Hotel

APPLY HERE

Job Number 20032687
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel| 320 Orchard Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens|
broilers| grills| and roasters. Pull food from freezer storage to thaw in the
refrigerator. Ensure proper portion| arrangement| and food garnish. Maintain
food logs. Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods. Inform Chef of excess food
items for use in daily specials. Inform F &B service staff of 86|ed items and
available menu specials. Ensure the quality of the food items. Prepare and
cook food according to recipes| quality standards| presentation standards| and
food preparation checklist. Prepare cold foods. Assist management in hiring|
training| scheduling| evaluating| counseling| disciplining| and motivating and
coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report
maintenance needs| accidents| injuries| and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance are clean and professional; maintain confidentiality of proprietary
information; protect company assets. Anticipate and address guests| service
needs. Speak with others using clear and professional language. Develop and
maintain positive working relationships with others; support team to reach
common goals; listen and respond appropriately to the concerns of other
employees. Ensure adherence to quality expectations and standards. Stand| sit|
or walk for an extended period of time. Reach overhead and below the knees|
including bending| twisting| pulling| and stooping. Move| lift| carry| push|
pull| and place objects weighing less than or equal to 25 pounds without
assistance. Perform other reasonable job duties as requested by Supervisors.

_

Executive Pastry Chef – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 20024227
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| 30 Beach Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits
creative baking and decorating talents by personally performing tasks while
leading the staff in preparing quality and consistent pastries for all areas.
Works to continually improve guest and employee satisfaction while maintaining
the operating budget. Supervises all pastry areas to ensure a consistent| high
quality product is produced. Responsible for guiding and developing staff
including direct reports. Must ensure sanitation and food standards are
achieved. Areas of responsibility comprise overseeing all pastry food
preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in culinary| food
and beverage| or related professional area.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough
to perform duties in employees| absence.

• Supervises and coordinates activities of cooks and workers engaged in pastry
preparation.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Supervises pastry preparation shift operations.

• Communicates performance expectations in accordance with job descriptions
for each position.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Ensures that regular on-going communication occurs with employees to create
awareness of business objectives and communicate expectations| recognize
performance and produce desired results.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Represents the property in media events as needed.

• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops| designs| or creates new ideas and items for pastry kitchen.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products| presentations and flavor.

• Ensures employees maintain required food handling and sanitation
certifications.

• Ensures compliance with all applicable laws and regulations regulations.

• Assists the Executive Chef with menu development associated with pastry.

• Operates and maintains all department equipment and reports malfunctions.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Assists in determining how food should be presented and creates decorative
food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for
customer satisfaction.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Supports service by communicating and assisting employees to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Responds to and handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Emphasizes guest satisfaction during all departmental meetings and focuses
on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry
products including performance goals| budget goals| team goals| etc.

• Provides specific guidance to prioritize| organize| and accomplish daily
pastry operations work.

• Supports procedures for food and beverage portion and waste controls.

• Purchases appropriate supplies and manage inventories according to budget.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Participates in training staff on menu items including ingredients|
preparation methods and unique tastes.

• Ensures property policies are administered fairly and consistently.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer
Review Process.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

• Uses all available on the job training tools for employees.

• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

Additional Responsibilities

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

_

Executive Pastry Chef – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 20024227
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| 30 Beach Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits
creative baking and decorating talents by personally performing tasks while
leading the staff in preparing quality and consistent pastries for all areas.
Works to continually improve guest and employee satisfaction while maintaining
the operating budget. Supervises all pastry areas to ensure a consistent| high
quality product is produced. Responsible for guiding and developing staff
including direct reports. Must ensure sanitation and food standards are
achieved. Areas of responsibility comprise overseeing all pastry food
preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in culinary| food
and beverage| or related professional area.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough
to perform duties in employees| absence.

• Supervises and coordinates activities of cooks and workers engaged in pastry
preparation.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Supervises pastry preparation shift operations.

• Communicates performance expectations in accordance with job descriptions
for each position.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Ensures that regular on-going communication occurs with employees to create
awareness of business objectives and communicate expectations| recognize
performance and produce desired results.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Represents the property in media events as needed.

• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops| designs| or creates new ideas and items for pastry kitchen.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products| presentations and flavor.

• Ensures employees maintain required food handling and sanitation
certifications.

• Ensures compliance with all applicable laws and regulations regulations.

• Assists the Executive Chef with menu development associated with pastry.

• Operates and maintains all department equipment and reports malfunctions.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Assists in determining how food should be presented and creates decorative
food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for
customer satisfaction.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Supports service by communicating and assisting employees to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Responds to and handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Emphasizes guest satisfaction during all departmental meetings and focuses
on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry
products including performance goals| budget goals| team goals| etc.

• Provides specific guidance to prioritize| organize| and accomplish daily
pastry operations work.

• Supports procedures for food and beverage portion and waste controls.

• Purchases appropriate supplies and manage inventories according to budget.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Participates in training staff on menu items including ingredients|
preparation methods and unique tastes.

• Ensures property policies are administered fairly and consistently.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer
Review Process.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

• Uses all available on the job training tools for employees.

• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

Additional Responsibilities

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

_

Chef de Cuisine (French Cuisine) – The St. Regis Singapore

APPLY HERE

Job Number 20020298
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

JOB SUMMARY

Accountable for the quality| consistency and production of the restaurant
kitchen. Exhibits culinary talents by personally performing tasks while
leading the staff and managing all food related functions. Coordinates menus|
purchasing| staffing and food preparation for the property|s restaurant. Works
with team to improve guest and employee satisfaction while maintaining the
operating budget. Must ensure sanitation and food standards are achieved.
Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops| designs| or creates new applications| ideas| relationships|
systems| or products| including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with
all Food & Beverage policies| standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products| presentations and flavor.

• Plans and manages food quantities and plating requirements for the
restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Determines how food should be presented and creates decorative food
displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing
requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day
operations. Understanding employee positions well enough to perform duties in
employees| absence.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals|
budget goals| team goals| etc.

• Developing specific guidance and plans to prioritize| organize| and
accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted
goals.

• Effectively investigates| reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and
retention.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses
on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including
ingredients| preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process| providing
feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members
with appropriate skills.

Additional Responsibilities

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

_