Kerja Sepenuh Masa Assistant Pastry Chef, Gaji tinggi SGD 5,200 di THE RITZ-CARLTON, MILLENIA SINGAPORE Central Region (Singapore) - Maukerja

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.

Responsibilities

• Manage kitchen shift operations ensuring compliance with all Food & Beverage policies, standards, and procedures to maintain high-quality culinary output
• Estimate and communicate daily production needs weekly to kitchen personnel to optimize food preparation and reduce waste
• Assist Executive Pastry Chef in overseeing kitchen operations and food preparation for regular service and special functions
• Prepare and cook diverse food items personally to maintain culinary standards and meet guest expectations
• Develop and design new culinary applications, ideas, and decorative food presentations to enhance guest experience
• Maintain purchasing, receiving, and food storage standards to ensure freshness and compliance with safety regulations
• Enforce food handling and sanitation standards to comply with health and safety regulations
• Operate and maintain kitchen equipment, reporting malfunctions promptly to minimize downtime
• Inspect raw and cooked food products to ensure quality, presentation, and flavor meet established standards
• Supervise and coordinate cooks and kitchen staff activities to ensure efficient food preparation and service
• Lead kitchen shifts by preparing food items and executing requests according to specifications while motivating the team
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering trust, respect, and cooperation
• Serve as a role model demonstrating integrity, honesty, and professionalism in all kitchen operations
• Maintain employee productivity and ensure clear understanding of job expectations and performance parameters
• Establish and maintain open, collaborative relationships within the team and enforce fair administration of property policies
• Communicate performance expectations aligned with job descriptions and recognize successful performance to achieve desired results
• Deliver exceptional customer service by managing daily operations to meet quality standards and guest expectations
• Empower employees to provide excellent customer service and engage with guests to gather feedback on product quality and service levels
• Address guest concerns and complaints promptly to maintain high satisfaction and retention
• Set and exceed culinary and operational goals including performance, budget, and team objectives
• Develop and implement work plans to prioritize and organize tasks effectively
• Utilize Labor Management System to schedule staff according to business demands and track attendance accurately
• Train employees in safety procedures to ensure a safe working environment
• Identify staff developmental needs and provide coaching, mentoring, and feedback to improve skills and knowledge
• Participate in employee performance appraisals and communicate feedback constructively
• Report issues to department management and Human Resources as necessary
• Communicate effectively with supervisors, co-workers, and subordinates through various channels to ensure smooth operations
• Analyze information and evaluate results to identify and implement optimal solutions to operational challenges
• Attend and actively participate in relevant meetings to stay informed and contribute to departmental goals