Pastry Chef De Partie

Job description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

Job Responsibilities:

·  Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
·  Responsible for in the daily requisitioning of all food goods.
·  Be familiar with local requirements and sanitation regulations.
·  Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
·  Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
·  Creates enthusiasm for training and development amongst his subordinates.
·  Motivates and leads by example.
·  Communication of food trends and market needs to ambassadors.
·  Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
·  Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
·  Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
·  Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
·  Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
·  Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
·  Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
·  Assist the Executive Chef in compiling the annual marketing plans and budgets.
·  Ensure disciplinary and grievance procedures are properly adhered to and followed.
·  Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
·  Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
·  Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
·  Conduct weekly inspections of kitchens and restaurants with follow-ups.
·  Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
·  Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
·  Assist in the preparation and control of daily and weekly market lists.
·  Be fully responsible for the labour budget of his assigned kitchen department
·  Any other reasonable request as required by Hotel Management.

Qualifications

Job Specifications:

·  Previous experience of similar level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
·  Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
·  Has the ability to work autonomously
·  Has the ability and willingness to undertake further development
·  An understanding of luxury guest expectations.