Assistant Pastry Chef

SHERATON TOWERS SINGAPORE HOTEL; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prestigious hotel in Singapore is looking for a Food Manager to oversee the daily management and food preparation of its outlets. Responsibilities include ensuring food safety, implementing new menu items, and engaging with guests for feedback. This role is crucial for maintaining high standards of food quality and profitability within the hotel's dining areas.

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, maintaining portion control and minimizing wastage.
• Ensure that food stock levels in the kitchen and pantry areas are sufficient in quantity and quality.
• Ensure that all food products received meet required standards and are stored and rotated correctly.
• Ensure safe and correct use of all food preparation equipment.
• Implement and develop new menu items, food concepts, in collaboration with the Pastry Chef.
• Implement quality control procedures and inspect food preparation and cooking methods.
• Coordinate with Engineering regarding kitchen maintenance.
• Inspect plate presentation, reviewing and updating as needed.
• Collaborate with the Executive Chef on work schedules and annual leave.
• Oversee the selection and appointment of new kitchen staff.
• Ensure compliance with health and safety regulations.
• Adhere to all Corporate and Hotel Standards and Procedures.
• Engage with guests in the restaurant to gather feedback on their meals.

Job description

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

KEY RESPONSIBILITIES:

1. Responsible for the hygienic and safe preparation of food within the outlets.
2. Ensure that all food items are prepared as per standard recipe cards, maintaining portion control and minimizing wastage.
3. Ensure that food stock levels in the kitchen and pantry areas are sufficient in quantity and quality, relevant to hotel occupancy and event forecasts.
4. Ensure that all food products received meet required standards and are stored and rotated correctly.
5. Ensure safe and correct use of all food preparation equipment, including regular cleaning and maintenance.
6. Implement and develop new menu items, food concepts, in collaboration with the Pastry Chef.
7. Implement quality control procedures and inspect food preparation and cooking methods during all meal periods.
8. Coordinate with Engineering regarding kitchen maintenance.
9. Inspect plate presentation, reviewing and updating as needed.
10. Collaborate with the Executive Chef on work schedules and annual leave, ensuring alignment with budget and business expectations, adhering to industrial legislation.
11. Oversee the selection and appointment of new kitchen staff.
12. Ensure compliance with health and safety regulations, especially Food Safety Legislation.
13. Adhere to all Corporate and Hotel Standards and Procedures.
14. Engage with guests in the restaurant to gather feedback on their meals.