Western Banquet Kitchen - Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Singapore, Singapore, Singapore -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

HACCP, Supervision, Food Preparation, Stock Ordering, Cost Control, Quality Assurance, Team Leadership, Training, Communication, Guest Service, Banquet Operations, Buffet Management

Industry

Hospitality

Description

JOB SUMMARY Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved CANDIDATE PROFILE Education and Experience Diploma / Vocational certificate in Culinary Skills or related field Minimum 5 years’ related experience as a chef including in 2 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen CORE WORK ACTIVITIES * Administers and adhere HACCP policies and procedures within the hotel * Supervises and maintain cleanliness and hygiene of your kitchen and all work stations * Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards * Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC * Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies * Educate and train junior colleagues in accordance with hotel brand standards to foster productivity * Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost * Actively share with the banquet chef, the conduct and work performances of junior colleagues; ideas and opinions * Create an environment for employees that is aligned with the company culture through constant communication and reinforcement * Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed * Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback * Able to provide professional, friendly and proactive guest service while supporting fellow colleagues 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. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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 supports the Banquet Chef by managing daily production, preparation, presentation, and stock ordering for banquet, buffet, and club operations, while monitoring and delegating tasks to junior staff. Key duties include controlling labor and food costs, ensuring quality standards are met or improved, and administering HACCP policies.