Commis Chef – Precision Prep & Culinary Excellence

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Marina Bay Sands is seeking a skilled culinary professional to support the Executive Chef and team in efficient kitchen operations and menu implementation. This role emphasizes strict hygiene, coordination, and hands-on prep to ensure superior guest dining experiences.

The ideal candidate will assist in recipe development, maintain high sanitation standards, and uphold precise portioning and food presentation across all services.

Qualifications

• Comply and ensure hygiene policies are strictly adhered to on a daily basis.

Responsibilities

• Support the Executive Chef and team in ensuring efficient preparation for all kitchen operations.
• Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
• Establish grooming standards aligned with company policies and the industry.
• Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe cards and plating guides.
• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Ensure quality of food items according to the standards in place.
• Apply FIFO and maintain sanitary condition of all food items.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Be hands-on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place” requirement.

Job description

Marina Bay Sands is seeking a skilled culinary professional to support the Executive Chef and team in efficient kitchen operations and menu implementation. This role emphasizes strict hygiene, coordination, and hands-on prep to ensure superior guest dining experiences.

The ideal candidate will assist in recipe development, maintain high sanitation standards, and uphold precise portioning and food presentation across all services.