F&B Junior Sous Chef - Wakuda

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 78,000 - 112,000; Full time

Job summary

Marina Bay Sands is seeking an experienced culinary supervisor to lead daily kitchen operations and ensure high standards of food quality and presentation. You will train junior cooks, manage stock and orders, and enforce food safety policies in a busy 4-5 star hotel kitchen in Singapore.

Excellent leadership, English proficiency, and a background in upscale dining are essential. The role requires shift work and a professional kitchen environment.

Qualifications

• Education or certification in culinary arts or related management field.
• Minimum 5 years in supervisory roles within upscale hotels or high-quality restaurants.

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 topics.
• Follow standard recipes and guidelines for presentation, production, and portions.
• Manage stocks for mise en place, place orders, and check goods receiving for quality.
• Adhere to food safety hygiene policy and proper equipment handling.
• Produce high quality food, applying first-in-first-out and best kitchen practices.
• Control flow from delivery to guest plate and supervise step-by-step prep.
• Ensure daily hygiene policy compliance and relentless kitchen checks.
• Guide use of equipment and provide training to line cooks.
• Provide accurate recipes and training to ensure consistent output.
• Assist colleagues with duties and on-the-job training as needed.
• Estimate consumption, schedule purchases, and minimize waste within budget.
• Promote cooperative work climate, productivity, and morale.
• Undertake additional duties within the role's scope.
• Comply with Marina Bay Sands hygiene policies daily.

Skills

Culinary leadership

Food safety & HACCP

Team training & development

Quality control

English fluency

Education

Degree / Diploma / Certification in Culinary or Management

5+ years supervisory experience in 4-5 star hotel/quality restaurant

Job description

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

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.

Marina Bay Sands has stood as an architectural marvel and the crown jewel in Singapore's skyline. Home to the world's most spectacular rooftop infinity pool and approximately 1,850 rooms and suites, the integrated resort offers exceptional dining, retail, and entertainment choices, complete with a year-round calendar of signature events and festivals.

As one of the largest players in hospitality, Marina Bay Sands is dedicated to being a good corporate citizen to serve its people, communities and environment. It drives social impact through its community engagement programme, Sands Cares, and leads environmental stewardship through its global sustainability programme, Sands ECO360.

The integrated resort has been recognised locally and internationally, receiving over 1,000 awards and accolades to date.

Marina Bay Sands is the largest hotel in Singapore to be certified to the Global Sustainable Tourism Council Industry Criteria for Hotels and Accommodations, while Expo & Convention has been named Venue of the Year at the Singapore MICE Awards for two consecutive years.