Executive Chef

MARINA BAY SANDS PTE. LTD.; Singapore; On-site; SGD 180,000 - 280,000; Full time

Job summary

Marina Bay Sands offers an executive culinary leadership role focused on Italian American cuisine, brand-aligned menu development, and high-volume event execution in Singapore. You will lead a ~40-chef brigade, drive menu innovation, and ensure culinary standards meet premium quality and cost targets.

Applicants should have 10+ years in relevant cuisine, a culinary degree, and a proven track record in large-scale production and event catering.

Qualifications

• Degree or diploma in Culinary Arts or Management.
• Minimum 10+ years in Italian or Italian-American cuisine.
• Proven record of leading large kitchen brigades and events.

Responsibilities

• Curate and evolve Italian American menus aligned with brand DNA.
• Drive menu innovation while preserving authenticity and commercial viability.
• Lead dish development, tastings, and refinement.
• Ensure menu items reflect premium ingredients and consistent presentation.
• Establish recipe compliance, costing, and production guidelines.
• Oversee high-volume service and large-scale events.
• Build high-performance kitchen culture and lead BOH team.

Skills

Menu development

Culinary leadership

High-volume service

Food cost control

Education

Degree/Diploma in Culinary Arts or Management

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 Leadership & Menu Innovation

• Curate and evolve Italian American menus aligned with TAO Group brand DNA
• Drive menu innovation while preserving authenticity and commercial viability
• Develop seasonal and occasion-based menus (festive, collaborations, promotions)
• Lead dish development, tastings, and ongoing refinement
• Ensure all menu items reflect premium ingredients, consistent execution, and presentation standards

Recipe Compliance & Brand Standards

• Establish and enforce strict recipe compliance and standardization
• Maintain detailed recipe specifications, costing, and production guidelines
• Ensure consistency across: Taste, Presentation, Portioning
• Act as brand custodian in collaboration with TAO Group USA Culinary Directors

High-Volume & Event Execution

• Oversee and execute: High-volume lunch and dinner service, buyout events (500+ guests), pool operations, future BFS operations (up to 300 guests by 2027)
• Lead structured planning for: Large-scale event, production, pre-preparation, strategies, service delivery under peak demand
• Ensure seamless execution without compromising quality

Operational & Commercial Performance

• Partner with the GM on weekly operations, performance, and menu strategy
• Drive: Food cost control and profitability, yield optimization and waste reduction, menu engineering and pricing strategy
• Own outlet-level P&L accountability

People Leadership & Kitchen Management

• Lead and manage a brigade of ~40 chefs
• Oversee the Executive Pastry Chef and all BOH leadership
• Build and maintain a disciplined, high-performance kitchen culture
• Drive: Training and development, succession planning, performance management
• Ensure strong alignment and communication across BOH and FOH teams

Guest Experience & Culinary Identity

• Deliver a consistent, elevated dining experience
• Partner with FOH to strengthen: Product storytelling, guest engagement
• Act on guest feedback and market trends to refine offerings

Food Safety & Compliance

• Ensure full compliance with HACCP, ISO standards, and SFA regulations
• Maintain best practices in: hygiene, food safety, kitchen maintenance and audit readiness

Job Requirements

Education & Certification

• Degree/Diploma in Culinary Arts or Management

Experience

• Minimum10+ years experience, with significant time in: Italian or Italian-American cuisine, high-volume, premium standalone restaurants
• Proven track record managing: Large kitchen brigades (30–50 chefs), high-volume service and large-scale events

Other Prerequisites

• Strongmenu development and culinary innovation capabilities
• Deep understanding ofrecipe discipline and operational execution
• Experience inlarge-scale buyouts and event catering (300–500+ guests)
• Ability tobalance creativity with commercial performance
• Strong leadership presence with ahands-on approach

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.