Junior Sous Chef, Pastry (1887 by André) at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

0.0

Posted On

02 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Quality Control, Cost Control, Hygiene and Sanitation, Team Management, Training and Development, Interpersonal Skills, Communication Skills, Service Orientation, Attention to Detail, Leadership Skills, Flexibility, Initiative, Guest Relations, Problem Solving

Industry

Hospitality

Description

Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. About the Restaurant Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building. Job Description The position supports and assists the Pastry Chef in the supervision of the pastry production for new restaurant at Raffles Hotel Singapore, ensuring the highest standards of food quality and guest satisfaction are consistently achieved and maintained. Main responsibilities include, but not limited to, marketing, staffing, quality, training and development of team members. Primary Responsibilities Food Quality Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications. Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage. Works closely with the Receiving and Store department to ensure that all goods received meet the hotel’s quality standards and specifications. Constantly assesses freshness, presentation and temperature of food served. Supervises food tasting sessions. Cost Control Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene And Sanitation To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. Ensures that all equipment is hygienically stored in its designated area. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Management And Leadership Of The Culinary Team Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times. Assigns in detail specific duties to all colleagues, instruct them in their work and communicate with Chef de Cuisine and Pastry Chef on all aspects of the kitchen management. Liaises with all departments to ensure a correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed. Coordinates all outlet functions with the Chef de Cuisine, Pastry Chef, Catering Sales team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Ensures smooth and effective communication among the kitchens and with other departments. Ensures that all deadlines are met. Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues. Training, Learning And Development Of Culinary Team Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions. Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month. Guides the departmental orientation for new hires. Ensures that colleagues are aware of hotel rules and regulations. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. Involvement In Wider Job Function Relationships Maintains collaborative working relationships with colleagues, supervisors and managers. Builds guest loyalty and develops a professional relationship with local guests and regular patrons. Continually improves product through obtaining feedback from guests and patrons. Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that supports Corporate Social Responsibility and sustainability efforts. Performs any other duties and responsibilities that may be assigned. Qualifications Candidate Profile Knowledge and Experience Minimum Professional Certificate in a Culinary-related field. Minimum of 4 years of relevant experience in the Food & Beverage industry with at least 2 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English. Prior international work experience of at least 6 months. Accustomed to and comfortable with media exposure. Good interpersonal skills with ability to communicate with all levels of colleagues. Service oriented with an eye for details. Good presentation and influencing skills. Flexible and able to embrace and respond to change effectively. Ability to work independently and has good initiative under dynamic environment. Self-motivated. Leads to constantly improve the guest and colleague service experience. Leadership skills required – collaborative, enabling, and entrepreneurial. Additional Information Benefits of Joining Raffles Hotel Singapore 5-day Work Week. Duty Meals are provided. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. Medical and Wellness Benefit. Comprehensive Insurance Coverage. Local/Overseas Career Development & Growth Opportunities. Holistic Learning and Development Opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef, Pastry supports the Pastry Chef in supervising pastry production, ensuring high food quality and guest satisfaction. Responsibilities include monitoring kitchen operations, managing food quality, controlling costs, and training team members.