MBS ASPIRE, Culinary Western

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 20,000 - 31,000; Full time

Job summary

Marina Bay Sands offers a 24-month Culinary, Western track programme to shape future leaders through hands-on experience across diverse kitchen environments. You will work with world-class chefs to master international flavors and contribute to exceptional dining experiences that define the brand.

During the Foundation, Research & Development, Banquets, and Project Planning phases, you will gain production, menu engineering, and leadership skills, with a potential junior leadership role on

Qualifications

• Diploma or Degree holder or current final-year student.
• Less than 2 years of full-time work experience.

Responsibilities

• Foundation Phase: immerse in high-volume production kitchen operations.
• Develop recipe cards with accurate measurements and allergen details.
• Learn inventory management, ordering, and scheduling.
• Participate in R&D and menu enhancements.

Skills

Ambition

Leadership potential

Teamwork

Communication

Education

Diploma or Degree in any discipline

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 Summary

Embark on a transformative culinary journey where creativity meets precision.

This 24-month Culinary, Western track is designed to shape future culinary leaders by providing hands‑on experience across diverse kitchen environments.

From mastering international flavors to innovating new menus, you will work alongside world‑class chefs and contribute to exceptional dining experiences that define our brand.

This programme is your gateway to becoming a versatile, innovative, and operationally savvy culinary professional.

Upon successful completion and performance review, ASPIRER may be placed into a junior leadership role.

Job Responsibilities

Foundation Phase

During the first three months, you will immerse yourself in the dynamic environment of a high‑volume production kitchen.

This phase introduces you to the fundamentals of large‑scale culinary operations while exposing you to a variety of international cuisines featured in menus for In‑Room Dining (IRD) and RISE.

You will learn the rhythm of a production kitchen, from precise mise en place to consistent plating under time pressure, while mastering hygiene and food safety standards.

This experience builds a strong foundation in global culinary techniques and operational discipline, preparing you for more complex responsibilities ahead.

• Gain foundational experience in high-volume production kitchens.
• Assist with mise en place and batch preparation for IRD and RISE menu items.
• Maintain strict compliance with food safety and hygiene protocols.
• Support kitchen workflow by organizing stations and ensuring timely preparation.
• Collaborate with senior chefs to learn production timing and coordination.

Skill Development, Research and Development Phase

As you progress, the focus shifts from execution to planning and innovation.

You will take ownership of recipe card creation, ensuring accuracy in measurements, allergen details, and plating guidelines.

This phase deepens your understanding of inventory management, ordering systems, and scheduling to maintain efficiency and cost control.

Beyond operations, you will actively participate in Research & Development, contributing ideas for new dishes and menu enhancements.

Through structured trials and feedback sessions, you will learn how creativity and commercial viability intersect, shaping menus that delight guests while meeting operational goals.

• Train in recipe card creation, ensuring accuracy and consistency.
• Create and update recipe cards with precise measurements, allergen details, and plating guidelines.
• Learn inventory management, ordering systems, and scheduling.
• Manage inventory and ordering systems, ensuring minimal variance and cost control.
• Assist in scheduling and roster planning for production teams.
• Participate in R&D projects: conceptualize new dishes, conduct trials, and gather feedback.
• Support menu engineering by analyzing cost, yield, and guest preferences.

The next stage expands your expertise into two distinct culinary worlds: large‑scale banquets and fine dining.

In the Banquets Kitchen, you will experience the complexity of planning and executing menus for events that range from intimate gatherings to grand celebrations.

You will learn how to manage timing, logistics, and quality for hundreds of covers without compromising standards.

Simultaneously, your rotation through signature restaurants such as Spago or Maison Boulud will refine your artistry in plating and elevate your understanding of premium guest service.

This dual exposure develops adaptability, precision, and the ability to deliver excellence in both high‑volume and high‑touch environments.

• Rotate through Banquets Kitchen, focusing on large‑scale event production and planning.
• Assist in planning and executing banquet menus for large‑scale events.
• Coordinate with service teams for seamless event delivery.
• Gain exposure to Ala Carte fine dining at signature restaurants.
• Develop skills in plating artistry, guest customization, and premium service standards.
• Deliver luxury standards in plating artistry and guest interaction.
• Handle dietary requests and customization for VIP guests.

Project Planning & Execution Phase

The final phase is where you will apply everything you’ve learned to strategic projects that drive innovation and operational improvement.

You will collaborate on initiatives such as seasonal menu launches, sustainability programmes, or cost optimization strategies, working closely with cross‑functional teams including Marketing and Procurement.

This stage emphasizes project management, data‑driven decision‑making, and guest‑centric design.

By the end of this phase, you will have demonstrated the ability to lead, influence, and deliver measurable impact—skills that position you for future leadership roles within the culinary team.

• Collaborate with cross‑functional teams including Marketing, Procurement, and Operations.
• Engage in menu launches, seasonal promotions, and operational improvements.
• Build leadership capabilities through cross‑functional teamwork and strategic planning.
• Coach junior team members and contribute to knowledge transfer.
• Initiate / Lead a culinary project from concept to execution (e.g., menu launch or operational improvement).
• Conduct post‑project analysis: measure guest feedback, cost impact, and operational efficiency.

Development Outcomes

• 1. Operational Expertise Develop mastery in core culinary techniques and operational standards, enabling you to execute recipes consistently, manage production timing, and uphold food safety compliance in high‑pressure environments.
• 2. Leadership Skills Transition from individual contributor to team leader by learning to supervise stations, delegate tasks, and coach junior staff, building confidence in managing people and processes effectively.
• 3. Guest‑Centric Mindset Cultivate the ability to anticipate and respond to guest needs, including dietary preferences and customization, while delivering Above Beyond service standards that enhance the overall dining experience.
• 4. Business Acumen Gain a strong understanding of cost control, inventory management, and menu engineering, equipping you to make data‑driven decisions that balance creativity with profitability.
• 5. Innovation and Process Enhancement Foster creativity and problem‑solving skills to design new dishes and improve workflows, contributing to continuous improvement initiatives that elevate both operational efficiency and guest satisfaction.

Job Requirements

Education & Certification

• Diploma or Degree holder in any discipline, or currently in the final year of study and able to commence employment upon completion of studies.

Experience

• This is an early career talent programme intended for individuals with less than 2 years of full‑time work experience.

Other Prerequisites

• Ambitious, forward‑thinking, with leadership potential and a growth mindset.
• Collaborative, confident, and thrive in dynamic team environments.
• Curious and adaptable, with a desire to learn across diverse functions.
• Driven by excellence and take pride in delivering exceptional service.

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 our 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.