Senior Sous Chef - Banquet Garde Manger (JR10001032)

Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Join a leading hospitality company as a culinary manager, where you'll support the Executive Chef in daily operations, manage kitchen staff, and ensure food quality standards. This role requires strong leadership skills and a deep culinary background, particularly in Asian and Western cuisines. If you're passionate about food safety and team development, we want you on our diverse team in Singapore.

Qualifications

• Seven years managerial experience in a high volume 4-5 star hotel.
• Knowledge of Asian and Western cuisines, their preparation and service.

Responsibilities

• Support the Executive Chef and manage daily operations.
• Ensure quality of food items and compliance with recipes.
• Provide training to line cooks and maintain high standards.

Skills

Leadership

Logistical Skills

Sanitation Habits

Culinary Knowledge

English

Education

Diploma/Degree in Culinary Arts

Tools

Computer

Job description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• Support the Executive Chef / Executive Sous Chef and the team ensuring smooth daily operations

• To act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.

• Effectively manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.

• To assist Executive Chef and Executive Sous Chef in menus preparation , recipe card and plating guides.

• Work closely with receiving and purchasing team on a day to day operation controlling raw material quality standard.

• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.

• 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.

• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.

• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.

• Assist Executive Chef and Executive Sous Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.

• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.

• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.

• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts/ Pastry or related field preferred

Experience

• Seven years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Competencies

• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs

• Excellent logistical, culinary and leadership skills

• Able to instill safety and sanitation habits

• Fluent in English, knowledge of additional languages is advantages

• Willing and able to work shift work

• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

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.