F&B Junior Sous Chef - Paiza Club

Requirements

• 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.

Benefits

Additional Information

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE! Be part of our diverse and inclusive team. 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 €œFirst 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

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