F&B Junior Sous Chef - Wakuda

Marina Bay Sands; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

Marina Bay Sands in Singapore is seeking an experienced culinary supervisor to support the Chef de Cuisine and Sous Chef in daily kitchen operations.

You will train staff, manage stock, follow recipes, ensure food safety and quality, and lead with strong leadership to deliver exceptional dining experiences in a high-end hotel environment.

The role requires 5+ years in a supervisory position in a 4-5 star setting; shift work is required and English fluency is essential.

Qualifications

• Degree / Diploma / Certification in Culinary or Management.
• 5+ years of supervisory experience in a 4-5 star hotel or quality restaurant.
• Fluent in English; knowledge of additional languages is advantageous.

Responsibilities

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food orders and conduct regular checks when receiving goods to ensure quality.
• Abide by food & safety hygiene policy, color labelling, recording of food temperature and proper handling of kitchen equipment.
• Commit to serving high quality food, applying FIFO and best kitchen practice with stringent hygiene standards.
• Responsible for the food production flow from delivery to guest plate; control each preparation step.
• Ensure hygiene policies are adhered to on a daily basis with continuous checks and controls.

Skills

Leadership

Food safety

English fluency

Shift work

Kitchen operations

Quality control

Education

Degree / Diploma / Certification in Culinary 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

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying €œFirst in First out!€ Best kitchen practice and adhering to stringent hygiene standards.
• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• 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.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements

Education & Certification

• Degree / Diploma / Certification in Culinary or ManagementExperience

Experience

• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurantCompetencies

Competencies

• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Willing and able to do shift work.
• Have a well-groomed and professional appearance.
• Work inside and continuously maneuver in and around all the Kitchens.

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.