Lead Culinary Team & Menu Innovation

marina bay sands pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Marina Bay Sands Pte. Ltd. is seeking an experienced Kitchen Manager to lead culinary operations in a fast-paced hotel environment. You will oversee menu development reflecting seasonal trends, cost control, and recipe standardization, while mentoring a diverse kitchen team.

The role requires strong leadership, budgeting, and proficiency with Excel and Ariba, ensuring compliance with safety standards and high-quality dining experiences for guests and events.

Qualifications

• Culinary Arts degree or equivalent.
• Food Handler’s Certificate.
• SERV Safe Certification (or equivalent food safety certification).
• Any additional relevant certifications in specialized cuisines or dietary needs.

Responsibilities

• Understand innovative menus that reflect seasonal ingredients and current culinary trends.
• Understand kitchen operations menu Recipes Costing and selling Price.
• Manage yields involved in taste panel and food cost controls.
• Conduct regular checks on food recipes preparation regulations.
• Train, mentor, and supervise kitchen staff, fostering a collaborative team environment.

Skills

Strong leadership and communication

Excel proficiency

Ariba functionality

Eatec Super User and trainer

Cooking methods knowledge

Culinary techniques

Multilingual abilities

Budgeting and expenses

Under pressure & time management

Passion for food & quality standards

Education

Culinary Arts degree or equivalent

Food Handler’s Certificate

SERV Safe Certification

Certifications in specialised cuisines/dietary needs

Tools

Excel

Ariba

Windows applications

Job description

Marina Bay Sands Pte. Ltd. is seeking an experienced Kitchen Manager to lead culinary operations in a fast-paced hotel environment. You will oversee menu development reflecting seasonal trends, cost control, and recipe standardization, while mentoring a diverse kitchen team.

The role requires strong leadership, budgeting, and proficiency with Excel and Ariba, ensuring compliance with safety standards and high-quality dining experiences for guests and events.