Sous Chef Pastry Butchers Block

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include but not limited to staffing quality training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations works with yield testing product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotels specifications.
• Constantly assesses freshness presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning serving requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required as well as for F&B promotions.

Hygiene And Sanitation

• Ensures food portioning serving requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required as well as for F&B promotions.
• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness hygiene and sanitation in kitchens. This includes working areas including but not restricted to; refrigerators freezers ceiling walls floors shelving working tables and working utensils such as carving boards slicer mixers blenders cutters woks pots pans etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises all colleagues performance and be viewed as approachable fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef Event Executives and ChefInCharge to ensure maximum efficiency and use of facilities food and colleagues productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly OntheJob Training hours to Chefs Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion Trust Sustainable Performance Spirit of Conquest Innovation and Respect when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Planet 21 initiatives (Accors Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Qualifications :

Candidates Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinaryrelated field. 
• Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Prior work experience in Singapore or South East Asia preferred.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Selfmotivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required collaborative enabling and entrepreneurial.
• Demonstrates sophistication humbleness personality charisma confidence professional etiquette and competencies.

Additional Information :

Restaurant Profile

Butchers Block is an avantgarde woodfire dining experience expressing the elemental affinity and finesse of cooking with woodfire. Helmed by new Chef de Cuisine Jordan Keao who was born and raised in Hawaii where cooking fishing hunting and farming are a part of everyday life it exhibits the highest quality of produce meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels including a good selection of natural wines in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5day Work Week.
• Duty Meals are provided.
• Colleagues Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit Dental/Optical/Vacation Expenses/Childrens Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Remote Work :

No

Employment Type :

Fulltime