F&B Executive Sous Chef - Wakuda

Marina Bay Sands; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premier hotel and casino in Singapore is seeking a seasoned culinary leader to oversee food production and quality. The ideal candidate will have at least ten years of managerial experience in high-volume establishments, showcasing strong leadership and logistical skills. Responsibilities include menu development, compliance with hygiene policies, and ensuring exceptional guest experiences. Fluency in English and culinary expertise in Asian and Western cuisines are required.

Qualifications

• Ten years managerial experience in a high volume 4-5 star hotel or casino operations.
• Comprehensive culinary background suitable for a large, diverse kitchen environment.
• Excellent logistical, culinary, and leadership skills.
• Knowledge of accounting for food costs.
• Willing and able to work shift work.

Responsibilities

• Ensure quality food products for guests and meet goals set by Executive Chef.
• Conduct training on hygiene standards and perform regular inspections.
• Review sales and food costs to achieve budgetary goals.
• Develop balanced menus responsive to the market demands.
• Investigate and resolve guest complaints professionally.

Skills

Culinary arts

Leadership

Logistical skills

Food cost calculation

Safety and sanitation

Knowledge of Asian cuisines

Knowledge of Western cuisines

Fluency in English

Education

Diploma/Degree in Culinary Arts/Pastry

Tools

Computer for administrative work

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

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

Equal Opportunity Statement

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.