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Start
Not stated
Work mode
On-site
Experience
Some experience
About the role
This role oversees the daily running of the pastry kitchen at The Westin Singapore, leading the team and keeping food quality and safety on track. It suits an experienced culinary professional who can cook hands-on while guiding and developing staff.
What you'll do
Manage kitchen shift operations and keep to all food and beverage policies, standards and procedures
Estimate daily production needs weekly and share them with kitchen staff each day
Sous Chef, Pastry job at Marriott International, Shenton Way | WorkJio
Support the Executive Chef with kitchen operations and preparation
Prepare and cook all types of food, including for special guests or functions
Create new ideas, products and artistic food contributions
Help decide food presentation and make decorative displays
Maintain purchasing, receiving and food storage standards
Ensure food handling and sanitation standards are followed
Cover the duties of kitchen managers and staff when needed
Check the quality of raw and cooked food to confirm standards are met
Supervise and coordinate cooks and food preparation workers
Lead shifts while personally preparing food to required specifications
Build trust, respect and cooperation within the team and lead by example
Keep employee productivity up and make sure expectations are clear
Handle guest feedback, problems and complaints
Meet performance, budget and team goals
Use the Labour Management System to schedule to business demand and track time and attendance
Train employees in safety procedures
Coach, mentor and support staff development, including performance appraisals
Report issues to the department manager and Human Resources
Share information with supervisors, co-workers and subordinates by phone, email, in writing or in person
Analyse information and evaluate results to solve problems
Attend and take part in relevant meetings
Good to know
Based at The Westin Singapore, 12 Marina View, Asia Square Tower 2, Singapore 018961
Requirements
High school diploma or GED with 4 years experience in culinary, food and beverage or a related professional area, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major with 2 years experience in culinary, food and beverage or a related professional area
Able to manage kitchen shift operations and follow food and beverage policies, standards and procedures
Able to estimate daily production needs and communicate them to kitchen staff
Able to prepare and cook all types of food, including for special guests or functions
Able to maintain purchasing, receiving and food storage standards
Able to ensure food handling and sanitation standards are met
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