F&B Pastry Junior Sous Chef (General Posting)
Core
Support Chef de Cuisine and Sous Chef to run daily pastry kitchen operations, train staff, and ensure high-quality food production and hygiene standards.
Role type
Junior Sous Chef (Pastry)
Builds
Pastry products and food service for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Supervision, culinary production, inventory management, food safety compliance, staff training, equipment handling, cost control, recipe standardization
Preferred skills
Additional languages, diverse culinary background
Technologies
Kitchen equipment, food safety systems
Responsibilities
Support Chef de Cuisine and Sous Chef to run daily kitchen operations; Train Chef de Partie and Commis on kitchen standards and hygiene; Manage stocks for daily mise en place and conduct goods receiving checks; Ensure strict adherence to food safety and hygiene policies; Estimate food consumption to schedule purchases and minimize waste; Provide accurate recipes and on-the-job training to line cooks; Comply with Marina Bay Sands hygiene policies.
Seniority
Mid-level, supervisory IC