Executive Sous Chef

Marina Bay Sands PTE. LTD.; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A luxury hotel and casino in Singapore seeks an experienced culinary manager to ensure quality food production and compliance with hygiene standards. The ideal candidate will have at least ten years of managerial experience in a high-volume setting, a diploma in Culinary Arts, and knowledge of Japanese cuisine. Responsibilities include developing diversified menus, managing staff training, and maintaining kitchen equipment. This role fosters a cooperative working environment and requires fluent English, alongside additional language skills being a plus.

Qualifications

• Ten years managerial experience in a high volume 4-5 star hotel or casino operations.
• Comprehensive culinary background in a large, diverse kitchen & restaurant environment.
• Understanding of latest culinary concepts in a broad range of cuisines.

Responsibilities

• Provide quality food products for guests and support the Executive Chef's goals.
• Ensure compliance with hygiene policies and local regulations.
• Develop balanced menus responsive to market trends.
• Taste food and provide constructive suggestions to chefs.
• Manage guest complaints professionally.

Skills

Knowledge of Japanese cuisines

Excellent logistical skills

Culinary leadership skills

Fluency in English

Good knowledge of food costs and accounting

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 goals.
• 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
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work
• Have a well-groomed, professional appearance