Executive Sous Chef

Marina Bay Sands PTE. LTD.; Singapore; On-site; SGD 75,000 - 95,000; Full time

Job summary

A luxury hospitality provider in Singapore seeks a Culinary Manager with extensive experience in high volume environments, especially in Japanese cuisine. The position requires strong leadership skills, ability to develop market-responsive menus, and adherence to hygiene policies. Ideal candidates will possess a Diploma in Culinary Arts and have at least ten years of managerial experience in a hotel or casino setting.

Qualifications

• Ten years managerial experience in high volume 4-5 star hotel or casino operations.
• Comprehensive culinary background in large, diverse kitchen environments.

Responsibilities

• Provide quality food products for guests and support food goals.
• Ensure compliance with hygiene policies and conduct training.
• Develop balanced menus responsive to the market.

Skills

Knowledge of Japanese cuisines

Excellent logistical skills

Culinary leadership

Education

Diploma/Degree in Culinary Arts or related field

Job description

Job Responsibilities

• Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef.
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils.
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.
• Comply and ensure Marina Bay Sands (LVS Corp) hygiene policies are strictly adhered to on a daily basis.
• Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding.
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market.
• Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets.
• Taste food regularly and express informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.
• Review sales and food cost on a regular basis to achieve budgetary goal
• Assist the Executive Chef with annual budgets.
• Evaluate, revise and improve existing Department policies and procedures. Prepare other required operational Department reports.
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Maintain a good knowledge of industry trends and changes.
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests.
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensure a cooperative and professional rapport is maintained with all external controls.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.

Job Requirements

Education & Certification

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

Experience

• Ten years managerial experience in a high volume 4-5 star hotel or casino operations. 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 Japanese 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
• Willing and able to work shift work