Pastry Junior Sous Chef

3 days ago


Singapore THE CAPITOL KEMPINSKI HOTEL SINGAPORE Full time
Job Summary

We are seeking a highly skilled and experienced Pastry Junior Sous Chef to join our culinary team at The Capitol Kempinski Hotel Singapore. As a key member of our kitchen team, you will be responsible for assisting in the management of kitchen operations and ensuring the highest standards of food quality and presentation.

Key Responsibilities
  • Assist in the management of kitchen operations, including directing, controlling, and coordinating the activities of all chefs and kitchen attendants.
  • Inspect storerooms, refrigerators, and freezers daily to prevent wastage and ensure food safety.
  • Assist in controlling costs by minimizing spoilage, utilizing food surpluses, and practicing portion control.
  • Check the quality and quantity of food received from markets and stores.
  • Monitor kitchen operating costs and take corrective action to reduce expenses.
  • Ensure that all food is prepared and served according to the standards set by the Executive Chef.
  • Produce and check preparation and presentation of food.
  • Ensure that all machines, furniture, equipment, and utensils are clean and in working condition at all times.
  • Check all assigned areas in regards to sanitation and hygiene to prevent contamination of any kind.
  • Ensure the kitchen complies with health and safety standards to prevent accidents.
  • Participate in Sous Chefs' meetings when the Sous Chef is not on duty.
  • Ensure lines of communication within the outlet kitchen are effective.
  • Maintain interdepartmental communication to avoid frictions of any kind.
  • Represent the culinary team in an absolute correct manner when in public areas.
  • Assist in staff training in conjunction with the Training Department and Departmental Trainers.
  • Maximize employee productivity and morale, and consistently maintain discipline, following hotel guidelines and local legislation.
  • Motivate all staff to perform their duties by demonstrating professionalism, organizational skill, and team spirit.
  • Ensure all staff adheres to grooming and presentation standards.
  • Report all accidents, health, and safety hazards to the Executive Chef.
  • Follow up and keep a tidy control over function and event orders.
  • In charge of food requisitions, orders, and inter-kitchen transfers.
  • Instigate maintenance requests if necessary, and check on completion.
  • Responsible for the Duty Roster, Staff Leave, and Attendance Record.
  • Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  • Be aware of duty of care and adhere to occupational, health, and safety legislation, policies, and procedures.
  • 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.
Requirements
  • Recipes
  • Hygiene
  • Food Hygiene standards
  • Cooking
  • Hotels
  • Sanitation
  • Payroll
  • Dispute Resolution
  • Food hygiene
  • Project Administration
  • HACCP
  • Occupational Health
  • Pastry
  • Recipe Testing
  • Food Service


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