Chef De Cuisine - Sky Residence 2 (Chinese Cuisine)

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 200,000 - 320,000; Full time

Job summary

Marina Bay Sands in Singapore is seeking a Chinese Culinary Operations Management Lead to oversee all Chinese culinary offerings across the Private Lounge & Bar, VVIP In-Room Dining, and related venues. You will ensure authenticity, quality, and flawless presentation of Cantonese and regional dishes.

Lead and mentor kitchen teams, develop seasonal menus, and deliver bespoke dining experiences for VIP guests.

Qualifications

• Diploma or Degree in Culinary Arts required or preferred.
• Professional Chinese Culinary Certification preferred.
• Minimum eight to ten years of progressive culinary experience in luxury hospitality.

Responsibilities

• Oversee all Chinese culinary operations for Private Lounge & Bar, VVIP In‑Room Dining and related venues.
• Provide hands-on leadership during service and guest engagements.
• Develop seasonal Chinese menus and dining concepts with Executive Sous Chef and Director of Culinary.
• Lead and mentor Sous Chefs and kitchen staff; conduct training and performance reviews.
• Monitor food cost, inventory, and labor productivity; ensure budgeting adherence.
• Ensure HACCP, ISO22000 compliance and uphold Forbes Five‑Star standards.

Skills

Leadership

Cantonese cuisine expertise

Luxury operations

VIP service

Education

Diploma/Degree in Culinary Arts

Professional Chinese Culinary Certification

Tools

Microsoft Office

Job description

Job Responsibilities

Chinese Culinary Operations Management Lead and oversee all Chinese culinary operations supporting the Private Lounge & Bar and VVIP In-Room Dining. Ensure consistent execution of all Chinese cuisine offerings, including Cantonese specialties, regional Chinese delicacies, premium banquet-style dishes, dim sum, soups, live seafood preparations, and seasonal specialties. Maintain the highest standards of food quality, taste, authenticity, consistency, and presentation. Supervise daily kitchen operations, production planning, mise en place preparation, and service execution. Ensure all dishes are prepared and presented according to established recipes, standards, and guest expectations. Provide hands-on leadership during service periods and high-profile guest engagements.

VVIP Guest Experience & Personalized Dining Create and execute highly personalized Chinese dining experiences tailored to individual guest preferences and profiles. Maintain detailed knowledge of guest dietary requirements, allergies, cultural preferences, and special requests. Collaborate with Butler Services, Guest Relations, and Food & Beverage teams to anticipate and exceed guest expectations. Execute bespoke dining experiences, private celebrations, luxury banquets, and last-minute VVIP requests. Engage with guests when appropriate to obtain feedback and strengthen guest relationships. Ensure all guest interactions are conducted with professionalism, discretion, and confidentiality.

Private Lounge & Bar Chinese Cuisine Operations Oversee all Chinese culinary offerings within the Private Lounge & Bar, including breakfast specialties, afternoon tea selections, premium snacks, dim sum, sharing plates, tasting menus, and luxury Chinese-inspired bar bites. Ensure menu offerings complement the venue’s luxury positioning and guest demographics. Collaborate with the Bar and Lounge teams to develop innovative food and beverage pairing experiences. Continuously enhance menu offerings to maintain a distinctive and competitive market position.

VVIP In-room Dining Operations Manage all Chinese cuisine offerings for VVIP suites, villas, residences, and penthouses. Ensure exceptional quality, presentation, accuracy, and delivery timing for all in-room dining orders. Develop exclusive Chinese dining experiences that emphasize personalization, luxury, authenticity, and convenience. Ensure all food packaging, presentation, and delivery standards meet Forbes Five-Star expectations.

Menu Development & Culinary Innovation Collaborate with the Executive Sous Chef and Director of Culinary in developing seasonal Chinese menus, signature dishes, and bespoke guest experiences. Research emerging culinary trends and innovative Chinese dining concepts. Introduce premium ingredients, modern cooking techniques, and contemporary presentations while preserving authenticity. Develop exclusive menus for VVIP guests, private functions, festive celebrations, and special events. Support food and beverage pairing initiatives in collaboration with the Sommelier and Beverage teams.

Team Leadership & Talent Development Lead, mentor, and develop Sous Chefs, Junior Sous Chefs, and all Chinese kitchen team members. Conduct regular training on culinary techniques, luxury presentation standards, food safety, and guest engagement. Foster a culture of professionalism, teamwork, craftsmanship, accountability, and continuous learning. Conduct performance reviews, coaching sessions, and development planning. Support succession planning and talent retention initiatives.

Financial Management & Cost Control Support departmental financial objectives including food cost, labor productivity, profitability, and operational efficiency. Monitor purchasing practices, inventory management, waste control, and portion consistency. Assist in forecasting, budgeting, and monthly financial performance reviews. Ensure efficient utilization of labor, equipment, and resources. Identify opportunities to improve productivity without compromising quality or guest experience.

Food Safety, Hygiene & Compliance Ensure strict compliance with HACCP, ISO22000, food safety regulations, and resort hygiene standards. Maintain cleanliness, sanitation, and workplace safety across all kitchen areas. Ensure compliance with company policies, standard operating procedures, and relevant government regulations. Conduct regular inspections and implement corrective actions where necessary. Promote a strong food safety culture throughout the culinary brigade. Support all resort initiatives, projects, and operational requirements as directed by management.

Job Requirements

Education & Certification

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline preferred. Professional Chinese Culinary Certification preferred.

Experience

• Minimum eight (8) to ten (10) years of progressive culinary experience within luxury hotels, integrated resorts, fine-dining Chinese restaurants, private clubs, or luxury hospitality environments.
• Minimum three (3) years in a leadership role such as Chef de Cuisine, Senior Sous Chef, or Sous Chef overseeing Chinese cuisine operations.
• Proven experience managing Cantonese and premium Chinese dining operations within luxury hospitality environments.
• Previous experience serving VIP, VVIP, celebrity, diplomatic, royal, or ultra-high-net-worth clientele is highly desirable.
• Strong knowledge of Cantonese cuisine, regional Chinese cuisines, luxury dining trends, premium seafood preparation, dim sum production, and contemporary Chinese culinary techniques.

Other Prerequisites

• Strong leadership presence with the ability to inspire, mentor, and develop high-performing teams.
• Exceptional understanding of luxury hospitality standards and Forbes Five-Star service expectations.
• Strong knowledge of premium Chinese ingredients, live seafood management, specialty products, and luxury banquet dining.
• Excellent organizational, planning, communication, and multitasking skills.
• Strong financial acumen with experience in food cost control, inventory management, labor productivity, and budgeting.
• Ability to perform effectively under pressure while maintaining exceptional culinary and service standards.
• Proficient in Microsoft Office applications and hospitality management systems.
• Possess strong administrative and operational management capabilities.
• Willing to work flexible schedules, weekends, public holidays, and special events.
• Maintain a polished, professional appearance consistent with luxury hospitality standards.
• HACCP, ISO22000, or equivalent Food Safety Certification required.

About Marina Bay Sands

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.

Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Marina Bay Sands has stood as an architectural marvel and the crown jewel in Singapore’s skyline. Home to the world’s most spectacular rooftop infinity pool and approximately 1,850 rooms and suites, the integrated resort offers exceptional dining, retail, and entertainment choices, complete with a year-round calendar of signature events and festivals.

As one of the largest players in hospitality, Marina Bay Sands is dedicated to being a good corporate citizen to serve its people, communities and environment. It drives social impact through its community engagement programme, Sands Cares, and leads environmental stewardship through its global sustainability programme, Sands ECO360.

The integrated resort has been recognised locally and internationally, receiving over 1,000 awards and accolades to date.

Marina Bay Sands is the largest hotel in Singapore to be certified to the Global Sustainable Tourism Council Industry Criteria for Hotels and Accommodations, while Expo & Convention has been named Venue of the Year at the Singapore MICE Awards for two consecutive years.