Junior Sous Chef - Main Kitchen Pastry/Bakery, Singapore

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.