Junior Sous Chef (Pastry Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Food Cost Control, Labour Cost Control, Training, Accident Prevention, Communication, Teamwork, Stock Control, Quality Control, Recipe Development, Payroll Preparation, Equipment Maintenance, Leadership, Interpersonal Skills, Buffet Setup, A La Carte Menu Development

Industry

Hospitality

Description

JOB SUMMARY Assist the Pastry Chef in maintaining a smooth functioning Pastry Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high-quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasized. DUTIES AND RESPONSIBILITIES Essential Functions 1. Train and develop all hourly employees to their fullest potential for future manpower needs. 2. Assist in maintaining budgeted food cost and labour cost. 3. Monitor and help control energy consumption and develop an active energy conservation program 4. Develop a workable accident prevention program to make all associates aware of safety. 5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef. 6. Promote inter-departmental cooperation and teamwork with all departments. Job Description 1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up. 2. Making sue all daily functions, seminar coffee break in time (half an hour before the function time) 3. Control all the pastry and bakery order stocks. 4. Attend BEO meeting if Pastry Chef off duty. 5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in Breakfast, Hi-tea, Lunch and Dinner. 6. Room Service room amenity. 7. Check on all a la carte stock, available, fresh, date and labeled. 8. Work closely with Pastry Chef on the 39 points check list. 9. Check on goods send in by outside supplier, make sure goods is acceptable (Quality Control). 10. Contribute new ideas or try out new recipe on cakes, desserts and show pieces together with Pastry Chef. 11. Prepare payroll and progress reports. 12. Help in kitchen and equipment maintenance. 13. Conduct 15 minutes training. 14. Take part in taste panels on a daily basis. 15. Supervise all pastry production in Crossroads Buffet, Crossroads Café, Lobby Lounge, Banquet and Pastry Shop. 16. Participate in developing A-La-Carte Menu, Buffet menu and 15 minutes training program. 17. Ensure 39 points checklist is being followed. 18. Understand job descriptions list is being followed. 19. The Junior Sous Chef in Pastry Chef’s absence, will perform the duties as Pastry Chef. 20. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing. 21. Any other duties as may be assigned from time to time. JOB REQUIREMENTS 1. Minimum GCE 'O' Level and its equivalent 2. Minimum 2 years' experience in similar capacity 3. Must have good skills and consistent quality products 4. Responsible in daily operations 5. Strong in leadership, able to demonstrate and to train associates and able to motivate them 6. Good interpersonal and communication skills At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 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. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Junior Sous Chef assists the Pastry Chef in managing kitchen operations, focusing on controlling food, labor, maintenance, and energy costs while ensuring high-quality food service and profit achievement. Key duties involve guiding junior staff, supervising all pastry production across various outlets, and ensuring adherence to operational standards and safety programs.