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Pastry Sous Chef - SweetSpot Express

Apply now Job no: 497605
Work type: Full Time
Location: Marina Bay Sands
Categories: Back of House, Chefs / Commis

SweetSpot Express, our latest Grab and Go café, is the sister outlet to our very popular SweetSpot café located at Marina Bay Sands. We will be serving a delectable menu of sweet and savory local-inspired pastries and delights, an extensive array of coffee and other beverages, and carefully crafted “grab and go” items. We are looking for driven and motivated individuals keen to work in a fast-paced environment and focused on providing excellent and exceptional service to our most valuable guests.

Job Scope

Commitment to Service Excellence

  • Ensure the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation. 
  • Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard. 
  • Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best 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.
  • Manage the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.

Hygiene / Safety / Maintenance

  • Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
  • Ensure 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.
  • Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
  • Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
  • Report to culinary management any maintenance defects using the correct and proper procedures.

Training / Development 

  • 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.  

Environment / Communication

  • Assist Chef de Cuisine 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.
  • Attend all Sous Chef meetings and pass on information to culinary colleagues.
  • Ensure a cooperative and professional rapport is maintained with all external controls.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
  • Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

Staffing / Employee Engagement

  • Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.  
  • Help maintaining high productivity levels through efficient monitoring of duty roster which are 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.
  • Demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
  • Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

 

Job Requirements

  • Diploma in Pastry, Bakery or Culinary
  • Minimum 5 years of supervisory experiences in a 4-5 star hotel or quality restaurant in the similar capacity
  • Excellent in leadership & supervisory skills with a “hands-on” approach
  • Excellent logistical, culinary and leadership skills
  • Able to instill safety and sanitation habits
  • Willing and able to work shift work
  • People & customer oriented, motivator & self-starter
  • Team builder, displays initiative & creativity

 

You agree that it is a condition of employment that you adhere to and abide by all rules, regulations, policies and procedures including without limitation the rules of conduct of the Company.

 

It is the Company’s preference to hire individuals who are fully vaccinated. If you are not fully vaccinated but have:

  • Begun the vaccination process and are awaiting the 2nd/3rd vaccination appointment, or are within the 14 day period prior to being classified as fully vaccinated; or
  • Are certified to be medically ineligible for vaccination against COVID-19 by a medical professional;

Please present proof of the above. Your understanding and support is much appreciated.

Advertised: Singapore Standard Time
Applications close:

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