Toa Payoh - Pastry Sous Chef
THE FULLERTON HOTEL Toa Payoh Full-time
The Sous Chef is responsible for the day to day running of assigned pastry kitchen. To ensure a professional running of pastry kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. The candidate needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
Must be familiar with local requirements and sanitation regulations. To provide leadership, training and supervision on all production in pastry kitchen and oversees the quality and proper usage of all food related to the department throughout the hotel.
Requirements:
- Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
Marina Bay SandsToa Payoh
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Job Responsibilities
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