Chef De Cuisine (Pre-opening)

Marina Bay Sands; Singapore; Hybrid; SGD 120,000 - 180,000; Full time

Job summary

Marina Bay Sands in Singapore is seeking an accomplished culinary operations leader to oversee the Private Lounge & Bar and VVIP In-Room Dining kitchens. You will ensure flawless execution of premium dining experiences, maintain standards, and lead a high-performing culinary team.

With 8–10 years in luxury hospitality and a track record in private dining or VVIP services, you will drive menu development, cost control, and guest satisfaction while upholding Forbes Five-Star expectations.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.
• Professional Culinary Certification preferred.
• Strong leadership and people management skills.
• Excellent communication, planning, and organizational skills.

Responsibilities

• Lead and supervise daily culinary operations for the Private Lounge & Bar and VVIP In-Room Dining kitchens.
• Ensure all food preparation, cooking, plating, and presentation standards are consistently maintained.
• Monitor production schedules, mise en place, and service readiness.
• Maintain consistency in recipes, portion control, quality standards, and presentation.
• Maintain operational efficiency during high-volume periods, special events, and VVIP requests.
• Actively participate in service periods and provide hands-on leadership.
• Execute highly personalized culinary experiences tailored to guest preferences.
• Collaborate with Butler Services, Guest Relations, and F&B teams to anticipate guest needs.
• Oversee all culinary offerings for the Private Lounge & Bar including breakfast, afternoon tea, all-day dining, canapés, tasting menus, and premium bar bites.
• Manage all culinary aspects of VVIP in-room dining services and bespoke dining experiences for suites.
• Assist the Executive Sous Chef in seasonal menu planning and culinary development.
• Research emerging culinary trends and luxury dining concepts.
• Develop special menus for VVIP guests, celebrations, and exclusive events.
• Introduce innovative ingredients, techniques, and presentations.
• Supervise Sous Chefs, Junior Sous Chefs, and culinary team members.
• Conduct training on culinary techniques, luxury presentation standards, and guest service expectations.
• Mentor and develop team members through coaching and performance feedback.
• Promote teamwork, professionalism, and accountability.
• Support food cost management, inventory control, and purchasing activities.
• Monitor waste management and portion control practices.
• Assist in forecasting, budgeting, and productivity management.
• Ensure efficient utilization of labor and resources.
• Ensure compliance with HACCP, ISO22000, food safety regulations, and resort standards.

Skills

Leadership & team management

Attention to detail

Communication skills

Planning & organization

Under pressure performance

Education

Diploma or Degree in Culinary Arts / Hospitality Management

Professional Culinary Certification

Tools

Microsoft Office

Hospitality management systems

Job description

**WE TAKE YOU ABOVE BEYOND**Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.**Job Responsibilities****Culinary Operations Management*** Lead and supervise daily culinary operations for the Private Lounge & Bar and VVIP In-Room Dining kitchens.* Ensure all food preparation, cooking, plating, and presentation standards are consistently maintained.* Monitor production schedules, mise en place, and service readiness.* Ensure consistency in recipes, portion control, quality standards, and presentation.* Maintain operational efficiency during high-volume periods, special events, and VVIP requests.* Actively participate in service periods and provide hands-on leadership.**VVIP Guest Experience*** Execute highly personalized culinary experiences tailored to individual guest preferences.* Maintain awareness of guest profiles, dietary requirements, allergies, cultural preferences, and special requests.* Collaborate with Butler Services, Guest Relations, and Food & Beverage teams to anticipate guest needs.* Ensure flawless execution of special dining occasions and last-minute requests.* Interact with guests when appropriate to obtain feedback and enhance guest satisfaction.**Private Lounge & Bar Culinary Operations*** Oversee all culinary offerings for the Private Lounge & Bar including breakfast, afternoon tea, all-day dining, canapés, tasting menus, and premium bar bites.* Ensure menus reflect the venue’s luxury positioning and guest expectations.* Support the development of innovative food and beverage pairing experiences.* Maintain exceptional presentation standards across all offerings.**VVIP In-Room Dining Operations*** Manage all culinary aspects of VVIP in-room dining services.* Ensure timely preparation and delivery of orders.* Monitor food quality, temperature control, packaging, and presentation standards.* Support the creation of bespoke dining experiences for suites, villas, and residences.**Menu Development & Culinary Innovation*** Assist the Executive Sous Chef in seasonal menu planning and culinary development.* Research emerging culinary trends and luxury dining concepts.* Develop special menus for VVIP guests, celebrations, and exclusive events.* Introduce innovative ingredients, techniques, and presentations.**Team Leadership & Development*** Supervise Sous Chefs, Junior Sous Chefs, and culinary team members.* Conduct training on culinary techniques, luxury presentation standards, and guest service expectations.* Mentor and develop team members through coaching and performance feedback.* Promote teamwork, professionalism, and accountability.**Financial Management & Cost Control*** Support food cost management, inventory control, and purchasing activities.* Monitor waste management and portion control practices.* \\* Assist in forecasting, budgeting, and productivity management.* \\* Ensure efficient utilization of labor and resources.**Food Safety & Compliance*** Ensure compliance with HACCP, ISO22000, food safety regulations, and resort standards.* Maintain cleanliness and sanitation throughout all kitchen areas.* Conduct routine inspections and corrective actions where necessary.* Ensure proper storage, handling, and labeling of food products.**Job Requirements****Education & Certification*** Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.* Professional Culinary Certification preferred.**Experience*** Minimum eight (8) to ten (10) years of progressive culinary experience in luxury hotels, integrated resorts, fine dining restaurants, private clubs, or luxury hospitality environments.* Minimum two (2) to three (3) years as Chef de Cuisine, Sous Chef, or Senior Sous Chef in a luxury operation.* Proven experience in private dining, luxury lounge operations, premium in-room dining, or VVIP guest services preferred.* Strong knowledge of international cuisines, luxury dining trends, and contemporary culinary techniques.**Other Prerequisites*** Strong leadership and people management skills.* Exceptional attention to detail and quality standards.* Strong understanding of luxury hospitality and Forbes Five-Star service expectations.* Excellent communication, planning, and organizational skills.* Ability to work under pressure in a fast-paced luxury environment.* Proficient in Microsoft Office and hospitality management systems.* Strong administrative and operational management skills.* Willing to work flexible shifts, weekends, public holidays, and special events.* HACCP, ISO22000, or equivalent Food Safety Certification required.* Maintain a polished, professional appearance consistent with luxury hospitality standards.