- Bayfront Avenue Downtown Core Central Region (Singapore) Singapore
MARINA BAY SANDS Hiring! Part Time Casual Role - Pastry Commis Helper in Central Region (Singapore), Earn up to SGD 15 - Ricebowl
Casual Role - Pastry Commis Helper
MARINA BAY SANDS
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Job Description
Responsibilities
Job Responsibilities
Support the Executive Chef / Executive Sous Chef and the team in ensuring the efficient preparation for all aspects of kitchen operations.
Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
Establish grooming standards this adheres the company policies and the industry.
Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
Be 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.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
Job Requirements
Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
Ensure that you report to work on time as per culinary department schedules.
Food Hygiene Certificate
Prior Pastry Experience
Support the Executive Chef / Executive Sous Chef and the team in ensuring the efficient preparation for all aspects of kitchen operations.
Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
Establish grooming standards this adheres the company policies and the industry.
Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
Be 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.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
Job Requirements
Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
Ensure that you report to work on time as per culinary department schedules.
Food Hygiene Certificate
Prior Pastry Experience
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