Junior Sous Chef - Pastry/Bakery

Job Responsibilities • Support Chef de Cuisine and Sous Chef to run daily kitchen operations. • Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics. • Follow standard recipes and guidelines for food presentation, production, and portioning controls. • Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met. • Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment • Commit to serving and producing high quality food standard, applying "First in First out!" Best kitchen practice and adhering to stringent hygiene standards. • Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation. • Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place. • Ensure safe and proper use of equipment at all times and to 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. • Foster and promote a cooperative working climate, maximizing productivity and employee morale. • Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. • Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis. Job Requirements Education & Certification • Degree / Diploma / Certification in Culinary or Management Experience • At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant Competencies • Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment. • Excellent logistical, culinary and leadership skills. • Fluent in English, knowledge of additional languages is advantages. • Willing and able to do shift work. • Have a well-groomed and professional appearance. • Work inside and continuously maneuver in and around all the Kitchens.