Assistant Pastry Chef

SHERATON TOWERS SINGAPORE HOTEL; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a dedicated kitchen manager to oversee food preparation and quality control. Responsibilities include managing daily food operations, ensuring compliance with food safety regulations, and collaborating with the Executive Chef for staffing and scheduling. The ideal candidate will have proven experience in kitchen management and food safety standards.

Qualifications

• Proven experience in food preparation and kitchen management.
• Knowledge of food safety regulations and standards.
• Ability to manage inventory and food stock levels.

Responsibilities

• Manage daily food preparation and ensure quality control.
• Oversee food storage and safe preparation methods.
• Liaise with the Executive Chef for scheduling and staffing.

Job description

Responsible for the daily management and food preparation of the outlets Ensure maximum quality and profitability.

Key Responsibilities

• Responsible for the hygienic and safe preparation of food within the outlets.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
• Ensure that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Implement and prepare new items, food concepts and menus, in conjunction with Pastry Chef.
• Implement quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with the Engineering as to maintenance within kitchen.
• Inspect plate presentation and continually review and update when necessary.
• Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, Ensure they are within budget, business expectations and guidelines of the appropriate industrial legislation.
• Oversee the selection and appointment of new associates within the kitchen brigade.
• Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
• Comply with all Corporate and Hotel Standards and Procedures.
• Regularly goes out into the restaurant and greets guests and obtains feedback on the meal they had.