{"propertycode":"", "bookingdayusetype":"CORP", "bookingdayusecode":"DAY"}
{"ppmel":{"minstay":1,"minstaymsg":"","enabledayuse":true,"advancedays":-1,"blockoutstartdate":"2017-03-23","blockoutenddate":"2017-07-27","timezone":"+11","maxadult":-1,"maxchild":-1,"showaccesscode":true},"ppper":{"minstay":1,"minstaymsg":"","enabledayuse":true,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppdac":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+6","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppyvr":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"-8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppwhi":{"minstay":1,"minstaymsg":"All rates are based on two adults aged 19 and above occupying a suite. Additional charges of CAD30 per person per night excluding tax will apply.","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"-8","maxadult":6,"maxchild":-1,"showaccesscode":false},"ppwhv":{"minstay":1,"minstaymsg":"All rates are based on two adults aged 19 and above occupying a suite. Additional charges of CAD30 per person per night excluding tax will apply.","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"-8","maxadult":10,"maxchild":-1,"showaccesscode":false},"pppek":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2015-08-06","blockoutenddate":"2017-08-19","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppngb":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppszv":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"pptsn":{"minstay":-1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppxmn":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppsngb":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppsjhb":{"minstay":2,"minstaymsg":"Pan Pacific Serviced Suites Puteri Harbour, Johor opens in 2018. Email enquiry.ppsjhb@panpacific.com to make an advance booking.","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2017-12-31","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppygn":{"minstay":-1,"minstaymsg":"","enabledayuse":true,"advancedays":-1,"blockoutstartdate":"2017-09-27","blockoutenddate":"2017-10-31","timezone":"+6.5","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppmnl":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppsin":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2014-01-22","blockoutenddate":"2014-01-23","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppsgo":{"minstay":1,"minstaymsg":"Pan Pacific Orchard, Singapore will be closed from 1 April 2018 to undergo a complete redevelopment. The hotel will continue to be managed by Pan Pacific Hotels Group when it reopens.","enabledayuse":true,"advancedays":-1,"blockoutstartdate":"2018-04-01","blockoutenddate":"2019-04-01","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppssbr":{"minstay":2,"minstaymsg":"A minimum 2 nights stay is required. For alternative arrangements, please contact us directly on +65 6678 8999.","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppssin":{"minstay":7,"minstaymsg":"A minimum seven night stay is required. For alternative arrangements, please speak with us on +65 6884 5222.","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"+8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"ppsea":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2013-06-30","blockoutenddate":"2013-07-05","timezone":"-8","maxadult":-1,"maxchild":-1,"showaccesscode":false},"pphan":{"minstay":1,"minstaymsg":"","enabledayuse":false,"advancedays":-1,"blockoutstartdate":"2015-08-06","blockoutenddate":"2016-09-30","timezone":"+7","maxadult":-1,"maxchild":-1,"showaccesscode":false}}
{"getServerTimeApi":"/wsi/pphg/misc1.0/getCurrentTimestamp"}

Demi Chef (Bakery)

Pan Pacific Singapore

Position Summary

Responsibilities include preparing dishes, guiding Commis, ensure quality control of the dishes, etc.

Key Responsibilities

Primary Responsibilities:

All matters pertaining day to day operations that have been approved by the Supervisor, Determining the quality of food at the right standard.  Professional and speedy service to all of our guests.

  • Maintain at all times a professional and positive attitude towards colleagues and supervisors alike, and behave in manner that is in accordance to the Hotel’s Standard Operating Procedures and Associate Handbook.
  • Maintain discipline and proper work practices for himself at all times.
  • Check on personal hygiene, clean uniforms, sanitation and cleanliness of the work station and work tools.
  • Be aware of the dangers of contaminated food and the need for proper checking and turnover of the mise en place in the refrigerators.
  • Report any problems to his supervisor to ensure that proper action is taken to counter them.
  • Assist in all preparations as instructed. Clean, cut and trim all the different vegetables. Prepare all the basic sauces and stocks.
  • Collect the mise-en-place of seafood and meat from the Butchery Department and check that all inter kitchen transfers correspond to the requirements.
  • Check all equipment belonging to the department to ensure that all are in good working condition, and if necessary, report to the supervisor for any problems to be solved, in order to prepare the necessary work/repair orders to the engineering department.
  • Perform any general duties as defined by his supervisor and help in any other departments or sections in the Kitchen if required and as instructed by his supervisor.
  • Assist in cleaning up the refrigerator, setting up the work station for the day and involving the Stewarding department in general hygiene and sanitation.
  • Ensure proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.
  • Attend all training sessions as instructed by his supervisor, and strive to keep abreast of new procedures and information with regards to the Kitchen Department.
  • Guides and train Commis cooks.
  • Assist in collection of all the food from the general storeroom and checking to ensure that the store man has properly filled requisitions, and report to his supervisor should any problems arise.
  • Maintain the cleanliness of the trolley used for transporting food.
  • Assist in the preparation and finishing work of all dishes during the service period as instructed by his supervisor.
  • Maintain the cleanliness of the work station at all times, and sanitize the working tools several times a day in accordance with health rules.
  • Ensure quality control of the dishes.
  • This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be redefined according to the business pattern.

Talent Profile

  • Minimum GCE 'O' Level or Professional Certificate in Culinary
  • Minimum 2 years’ experience in a professional kitchen operation
  • Willing to learn and teachable
  • Responsible and hardworking
  • Passionate, and have good communination skill
  • Good customer relationship skill

How to Apply

Please submit a cover letter explaining your motivation for the position and how you meet the selection criteria along with a current resume. All application documents are to be submitted via the Careers page or to email - careers.ppsin@panpacific.com

We apologise that only shortlisted candidates will be notified.


Position Title

Demi Chef (Bakery)

Posted

26 April 2017

Closes

26 May 2017

Country/Region

Singapore

Location

Pan Pacific Singapore

Department

Food and Beverage and Culinary


Other Jobs You May Like

See All

Need Assistance?

Can't find a job chat matches your skill set?

Please contact us at careers.ppsin@panpacific.com so we can help you determine the best position for you.