Senior Sous Chef — Lead Kitchen, Menu & Quality

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

Marina Bay Sands is seeking a kitchen team member to support the Executive Chef and Executive Sous Chef, ensuring efficient preparation for all kitchen operations and serving as a communication hub between team members.

You will participate in menu elaboration, recipe cards, and plating guides; oversee food production from delivery to guest plate; uphold sanitary standards and FIFO practices; and help maintain high cleanliness and equipment safety.

Qualifications

• Comply with hygiene policies on a daily basis and monitor cleanliness in all culinary areas.
• Maintain high standards of sanitation and ensure staff clean their stations after each service.
• Ensure safe and proper use of equipment and train colleagues accordingly.
• Demonstrate a positive attitude and take pride in work.
• Promptly report to work according to departmental schedules.

Responsibilities

• Support Executive Chef and Executive Sous Chef in ensuring efficient kitchen prep.
• Act as coordination point for communication between team, Executive Chef and Executive Sous Chef.
• Establish grooming standards in line with company policies and industry norms.
• Assist in elaboration of menus, recipe cards and plating guides.
• Oversee food production from delivery to guest plate; manage step-by-step prep.
• Ensure food quality meets standards and maintain sanitary conditions.
• Monitor production to ensure compliance with recipes and specs.
• Adhere to standards of food presentation, production and portioning controls.
• Be hands-on with mise en place for rush hours and next-day prep.

Job description

Marina Bay Sands is seeking a kitchen team member to support the Executive Chef and Executive Sous Chef, ensuring efficient preparation for all kitchen operations and serving as a communication hub between team members.

You will participate in menu elaboration, recipe cards, and plating guides; oversee food production from delivery to guest plate; uphold sanitary standards and FIFO practices; and help maintain high cleanliness and equipment safety.