Company Description
Sofitel Singapore City Centre, an iconic hotel opening in October 2017, will be part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar project that will become Singapore’s tallest building at 290 meters. The development will feature landscaped parkland and direct MRT station access.
The 223-room Sofitel Singapore City Centre will offer chic designed rooms, four Food and Beverage options, a ballroom, several meeting rooms, and fitness and pool facilities.
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 signature Sofitel Le Haute Croissant production and sales.
* Ensure professional operation of the kitchens, maintaining or surpassing quality, hygiene, and other standards at all times.
* Manage daily requisitioning of all food goods.
* Familiarity with local requirements and sanitation regulations.
* Provide leadership, training, and supervision for all kitchen production, overseeing quality and timely distribution of food products.
* Work closely with the Executive Chef on supply planning, menu development, and related areas.
* Create enthusiasm for training and development among subordinates.
* Motivate and lead by example.
* Communicate food trends and market needs to ambassadors.
* Ensure all staff are informed about local requirements, food sanitation laws, and safety regulations.
* Foster positive attitudes and motivation within all Food and Beverage kitchens, offering advice on efficient kitchen operations.
* Plan activities, promotions, and menu implementations in conjunction with the Executive Chef and outlet Managers according to annual marketing plans.
* Follow up on action points from daily briefings or operational meetings.
* Maintain positive relations with non-Food and Beverage departments, promoting cooperation.
* Ensure compliance with legislation, licensing, health, fire, and safety regulations.
* Relate guest comments to the Executive Chef, utilizing the kitchen logbook.
* Assist in compiling annual marketing plans and budgets.
* Adhere to disciplinary and grievance procedures.
* Be responsible for overall food costs, kitchen supplies, energy costs, and utensils within the Pastry department.
* Improve food costs through strategic purchasing without compromising quality standards.
* Reduce energy consumption through awareness campaigns within all kitchens.
* Conduct weekly inspections of kitchens and restaurants, with follow-ups.
* Prepare monthly work schedules for subordinates and develop new dishes and recipes aligned with market trends.
* Coordinate and supervise menu implementations with the Executive Chef.
* Assist in daily and weekly market list preparations and controls.
* Manage the labor budget for the kitchen department.
* Perform other reasonable requests as required by Hotel Management.
Qualifications
* Minimum two years of experience at a senior chef level in a commercial pastry kitchen, preferably in a 5-star luxury environment.
* Immaculate grooming, articulate communication, and interpersonal skills with leadership and mentoring abilities.
* Possess SFA Hygiene Certification – Level 3 or higher.
* Ability to work autonomously and willingness to pursue further development.
* Understanding of luxury guest expectations.
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