F&B Chef De Partie - Pastry/Bakery (General Posting)

Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

Join a diverse and inclusive team at a leading establishment in Singapore. As a key culinary member, you will assist in food preparation and manage a section, ensuring high standards and compliance with safety regulations. Your experience and leadership will help train junior chefs and maintain the kitchen's efficiency and quality. If you are passionate about food and thrive in a dynamic environment, this role is for you.

Qualifications

• Minimum 5 years of experience in a full-fledge kitchen.
• At least 2 years in a similar capacity.

Responsibilities

• Assist with preparation, cooking, and presentation of produce.
• Manage a section with the assistance of Commis Chefs.
• Ensure smooth and efficient section operation.

Skills

Communication

Teamwork

Time Management

Education

Diploma/Degree in Pastry

Job description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

1. Work closely with the Sous Chef and Head Chef to assist with the preparation, cooking, and presentation of produce. Manage a section with the assistance of Commis Chefs.
2. Manage a section with the assistance of Commis Chefs.
3. Prepare and cook food to restaurant standards.
4. Develop and supervise the Commis Chef on your section.
5. Implement waste controls and manage section stock control and rotation.
6. Complete the kitchen cleaning schedule.
7. Understand restaurant administration, including docket procedures, stations, table numbers, and food labeling.
8. Maintain detailed knowledge of the full menu.
9. Work effectively as part of a team.
10. Comply with legal requirements under the H&S Act 1974 and food hygiene standards.
11. Follow all policies, procedures, standards, and training programs.
12. Report maintenance issues promptly.
13. Adhere to restaurant and menu standards at all times.
14. Produce food to the highest standards and restaurant specifications.
15. Minimize wastage and use stock items in the correct order.
16. Provide detailed descriptions of all dishes.
17. Meet all health and safety requirements, including completing documentation like cleaning schedules and temperature records.
18. Support the Sous and Head Chef and collaborate effectively with colleagues.
19. Ensure smooth and efficient section operation, completing tasks promptly.
20. Provide regular training, coaching, and support to Commis Chefs.

Job Requirements

Education & Certification

• Diploma/Degree in Pastry or related field preferred.

Experience

• Minimum 5 years of experience in a full-fledge kitchen, with at least 2 years in a similar capacity.

Competencies

• Possess food hygiene and safety certification.
• Able to work on rotating shifts, including weekends and public holidays.
• Demonstrate a thorough understanding of your role and perform in line with your job description.
• Work effectively with the team.
• Prioritize tasks and manage time efficiently, controlling and managing resources.
• Communicate clearly, professionally, and actively listen to others.
• Consider the bigger picture and seek guidance when necessary from senior team members.