JOB SCOPE
- Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
- Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
- Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
- Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
- Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
- Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
- Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
- Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
- Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
- Report to pastry management any maintenance defects using the correct and proper procedures.
- Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
- Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
- Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
- Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
- Attend all Sous chef meetings and pass on information to pastry colleagues.
- Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
- Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
- Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
- Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
- Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
- Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
- Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
- Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.
JOB REQUIREMENTS
- Vocational School or above.
- Culinary Diploma or Certificate.
- 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
- Must have strong culinary experience (international preferred) proven organizational skills.
- Excellent in leadership & supervisory skills with a “hands-on” approach
- Excellent logistical, culinary and leadership skills.
- Fluent in English, knowledge of additional languages is advantages.
- Able to instill safety and sanitation habits.
- Willing and able to work shift work.
- Have a well-groomed, professional appearance.
- People & customer oriented, motivator & self-starter.
- Team builder, displays initiative & creativity.
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
