Pastry Chef - CUT

at  Marina Bay Sands

Job no: 502923
Work type: Full Time
Location: Marina Bay Sands
Categories: Back of House, Chefs / Commis

JOB REQUIREMENTS

• Possesses a Certificate or Diploma in Pastry
• 5 years in similar job role capacity
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen and restaurant environment
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Fluent in English, knowledge of additional languages is advantageous
• Willing and able to work shift work
• Have a well-groomed, professional appearance
• Knowledge of Japanese desserts is an advantage
• Must be willing to work more than 44hrs per week if the need arises
  Advertised: 24 May 2024 Singapore Standard Time

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Executive Chef
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis
• Instill safety and sanitation habits
• Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Taste food regularly and express informed and constructive corrective actions if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Executive Chef with annual budgets
• Evaluate, revise and improve existing Department policies and procedures.
• Prepare other required operational Department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens