F&B Sous Chef - Jin Ting Wan

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

Job summary

A leading company in hospitality is seeking an F&B Sous Chef for a dynamic role at Marina Bay Sands. The applicant will support the Executive Chef, manage food safety standards, and ensure the quality of culinary outputs in a high-volume environment. A culinary degree and extensive leadership experience are essential for this position, which offers a chance to thrive in a diverse and inclusive workplace.

Qualifications

• 7 years managerial experience in a high volume establishment.
• Knowledge of Cantonese cuisines and latest culinary concepts.
• Good knowledge on basic accounting and calculation of food costs.

Responsibilities

• Support the Executive Chef and manage daily operations.
• Ensure quality of food and sanitary conditions.
• Train line cooks and manage production compliance.

Skills

Leadership

Culinary Skills

Food Safety

Logistical Skills

Education

Diploma/Degree in Culinary Arts

Tools

Computer for Administration

Job description

F&B Sous Chef - Jin Ting Wan page is loaded

F&B Sous Chef - Jin Ting Wan

Apply locations Marina Bay Sands, Singapore time type Full time posted on Posted Yesterday job requisition id JR10003685

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
• 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 food waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements

Education & Certification
• Diploma/Degree in Culinary Arts

Experience
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies
• 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 Cantonese cuisines, their preparation and service.
• Have 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
• Willing and able to work shift work

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.

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