Junior Sous Chef — Lead in Luxury Kitchen

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

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.