F&B Senior Sous Chef - Pasty/Bakery (General Posting)

Marina Bay Sands; Singapore; Hybrid; SGD 60,000 - 90,000; Full time

Job summary

Marina Bay Sands is seeking an experienced Pastry Supervisor to lead its pastry team in a luxury hotel setting. You will oversee daily pastry production, ensure recipes and presentation meet exacting standards, and manage mise en place for service.

You’ll collaborate with purchasing and receiving, enforce food safety, train line cooks, and maintain cleanliness and equipment safety. Fluent English required; shift work and a hands-on leadership style are essential.

Qualifications

• 5 years supervision experience in a 4-5 star hotel or quality restaurant.
• Strong international culinary experience and organizational skills.
• Excellent leadership and supervisory skills with a hands-on approach.
• Excellent logistical, culinary and leadership skills.
• Fluent in English; knowledge of additional languages is advantageous.

Responsibilities

• Oversee pastry production ensuring quality and proper mise en place.
• Coordinate with receiving/purchasing and main kitchen for high-quality ingredients.
• Uphold hygiene, safety and sanitation standards daily.
• Provide training and guidance to line cooks; run daily briefings and duty rosters.
• Report maintenance defects and ensure equipment is used safely.

Skills

Leadership & supervision

Culinary expertise

Kitchen operations

Quality control

Food safety & sanitation

Shift work readiness

Team building

Communication skills

Customer service mindset

Multilingual (English)

Education

Vocational School or above

Culinary Diploma or Certificate

Job description

**WE TAKE YOU ABOVE BEYOND**Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.**Job Responsibilities*** Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.* Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.* Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.* Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.* Be hands on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.* Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.* Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.* Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.* Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.* Report to pastry management any maintenance defects using the correct and proper procedures.* Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products. Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers.* Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.* Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.* Assist Pastry Chef providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.* Attend all Sous chef meetings and pass on information to pastry colleagues.* Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.* Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high-quality mise en place for next shift.* Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.* Constantly provide feedback to the employees on their job performance creating a work environment which values trust and transparence.* Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.* Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are always maintained, in particular when working in the public areas of the hotel.* Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.* Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.**Job Requirements**Education & Certification* Vocational School or above.* Culinary Diploma or CertificateExperience* 5 years supervision position experience in a 4-5 star hotel or quality restaurant.* Must have strong culinary experience (international preferred) proven organizational skills.* Excellent in leadership & supervisory skills with a “hands-on” approach* Excellent logistical, culinary and leadership skills.Other prerequisites* Fluent in English, knowledge of additional languages is advantages.* Able to instill safety and sanitation habits.* Willing and able to work shift work.* Have a well-groomed, professional appearance.* People & customer oriented, motivator & self-starter.* Team builder, displays initiative & creativity.