Junior Sous Chef (Pastry)

The Pan Pacific Hotel Singapore; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hotel in Singapore seeks a talented Junior Sous Chef (Pastry) to join its culinary team. The role involves leading daily kitchen operations and maintaining the highest standards of food hygiene and quality. Successful candidates will have a passion for pastry arts and experience in high-end culinary environments.

Qualifications

• Minimum 5 years of experience in a professional kitchen operation.
• Responsible, hardworking and willing to learn.
• Maintain the highest standards of professionalism and ethics.

Responsibilities

• Lead team in daily outlet operations ensuring high quality food service.
• Conduct food checking and ensure hygiene and sanitation at the workstation.
• Carry out menu planning and manage ingredient orders.

Skills

Leadership

Team Management

Food Hygiene and Safety

Education

GCE 'O' Level or Professional Certificate in Pastry, Culinary

Job description

We are seeking a talented and passionate Junior Sous Chef (Pastry) to join our culinary team. This role offers a unique opportunity to work in a dynamic environment, contributing to the creation of delectable pastries and desserts that delight our guests.

Job Duties:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the work station at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision

• Perform any other duties as required by the Executive Chef (Pastry)

Talent Profile:

• Minimum GCE 'O' Level or Professional Certificate in Pastry, Culinary, or relevant.

• Minimum 5 years of experience in a professional kitchen operation.

• Responsible, hardworking and is willing to learn.

• Maintain highest standards of professionalism, ethics, grooming and attitude.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests. If you are a customer service aficionado who thrives in a 5-star environment, we invite you to apply.