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Open nowPosted 20 days ago

Executive Pastry Chef

MyCareersFuture94,028 open roles

Pay
SGD 5,800 – SGD 6,300 a month
Where
Central, Singapore
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Your applicationOpen nowExecutive Pastry ChefMyCareersFuture · Central, Singapore

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Share of postings closed within
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 20 days ago

The posting

Job Description:

  • The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
  • Responsible for our signature Sofitel Le haute Croissant production and sales.
  • 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.

Job Requirements:

  • Previous experience at a senior chef 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
  • Possess SFA Hygiene Certification – Level 3 and above.
  • Has the ability to work autonomously
  • Has the ability and willingness to undertake further development
  • An understanding of luxury guest expectations.
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