F&B Senior Pastry Sous Chef - Wakuda

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

Support the Executive Chef / Executive Sous Chef and the team ensuring smooth daily operations

Act as a coordination point for communication between Team Members, Executive Chef, and Executive Sous Chef

Effectively manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems

Assist Executive Chef and Executive Sous Chef in menus preparation, recipe card and plating guides

Work closely with receiving and purchasing team on a day to day operation controlling raw material quality standard

Ensure quality of food items according to the standards in place, ensuring all food items are in perfect sanitary condition, applying 'First in First out!' best kitchen 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

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

Ensure safe and proper use of equipment at all times and give guidance to all culinary colleagues

Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers

Estimate 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 Executive Chef and Executive Sous Chef in 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

Constantly provide feedback to employees on their job performance creating a work environment which valued trust and transparence

Help maintain high productivity levels through efficient monitoring of duty roster which is 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 maintained at all times, in particular when working in the public areas of the hotel

Job Requirements

Education & Certification

Diploma / Degree in Culinary Arts / Pastry or related field preferred

Experience

Seven years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Knowledge of Asian and Western cuisines

including their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines

Computer proficiency

Ability to use computer for administration work

Food cost calculation

Good knowledge on basic accounting and calculation of food costs

Logistical, culinary and leadership skills

Excellent skills in these areas

Safety and sanitation

Able to instill safety and sanitation habits

Languages

Fluent in English, knowledge of additional languages is an advantage

Work schedule

Willing and able to work shift work; work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

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