Pastry Sous Chef

Borr Drilling; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hotel in Singapore is looking for a dynamic Pastry Sous Chef to manage the pastry kitchen. Responsibilities include supervising staff, developing new menu items, and ensuring quality standards are met. Candidates should have relevant culinary qualifications and experience in a full-service setting.

Benefits

Great salary and benefits

Room discount

Superb training

Qualifications

• Experience in a full-service hotel as a Pastry Sous Chef.
• Fluency in English required; knowledge of another language is a plus.
• Commitment to work rotating shifts and weekends.

Responsibilities

• Assist in managing the pastry kitchen.
• Supervise staff and oversee food preparation standards.
• Develop and cost new menu items.

Skills

Communication

Teamwork

Quality Control

Education

Degree or Diploma in Culinary/Pastry

Job description

IHG Hotels & Resorts' first voco hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco Orchard Singapore provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a dynamic and passionate Pastry Sous Chef to be part of our team. As the Pastry Sous Chef, you will assist in managing the pastry kitchen. The position will hold the responsibilities of assisting and supervising the preparation, baking and finishing of breads and pastry items in accordance with departmental quality standards.

Financial Returns

• Assist in developing new menu concepts. Develop, test, and cost out new menu items.
• Maintain updated and accurate recipes and costings of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

People

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Assist with employee recruitment, training and development as well as performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, F&B, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.

Guest Experience

• Regularly inspect the quality and quantity of pastry, croissants, breads and other bakery goods for the buffets and for all outside orders.
• Interact with outside contacts such as: Guests – to ensure their total satisfaction; vendors – to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

Responsible Business

• Participate in the preparation of, and check and approve all items prepared in the pastry shop and bakery. Ensure that all desserts are prepared and presented in an attractive and appetizing manner.
• Check daily function sheets and prepare items accordingly.
• Inspect the cleanliness of the pastry kitchen. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Degree or Diploma in Culinary/Pastry or other relevant qualification
• Related experience in the similar position in a full service hotel
• Oral and written fluency in English. Fluency in another language is an advantage
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.