Demi Chef/Commis Cook (Pastry) - InterContinental Singapore

IHG · Singapore

YOUR DAY-TO-DAY

Adhere HACCP policies and procedures within the hotel
Maintain cleanliness and hygiene of your work stations and maintenance of equipments
Communicate with team member of hazardous situation and notify supervisors of potential dangers
Prepare production for daily usage
Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
Adhere hotel brand standards
Establish and maintain effective employee working relationships
Attend and participates in all kitchen briefings and meetings
Attend and participate in training sessions as scheduled
Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
Commitment to work rotating shifts, weekends and public holidays
Great communication skills
Oral and written fluency in English
Valid Food Hygiene/ Food Handler certificate as required by local government
Outgoing and people oriented
Able to multi-tasks and ability to handle stressful situations
Proficient in Excel and Microsoft word (optional)
Look smart – wear your uniform with pride

WHAT’S THE JOB? Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures

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