Senior Sous Chef - Sky Residence 2
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 Responsibilities
Culinary Operations Management
- Assist the Chef de Cuisine in overseeing daily culinary operations.
- Supervise food preparation, production schedules, mise en place, and service readiness.
- Ensure consistency in recipes, quality standards, portion control, and presentation.
- Monitor service execution and provide hands-on leadership during peak periods.
- Assume responsibility for kitchen operations in the absence of the Chef de Cuisine.
VVIP Guest Experience
- Support the execution of personalized dining experiences and special guest requests.
- Ensure guest preferences, dietary requirements, and allergies are properly communicated and executed.
- Coordinate with Butler Services, Guest Relations, and F&B teams to ensure seamless guest experiences.
- Assist in handling guest feedback and service recovery when required.
Private Lounge & Bar Culinary Operations
- Oversee culinary production for breakfast, afternoon tea, all-day dining, canapés, tasting menus, and premium bar offerings.
- Maintain luxury presentation and service standards across all offerings.
VVIP In-Room Dining Operations
- Supervise preparation and delivery of VVIP in-room dining orders.
- Ensure food quality, presentation, temperature control, and delivery timing meet established standards.
Team Leadership & Development
- Supervise Sous Chefs, Junior Sous Chefs, and kitchen team members.
- Conduct training, coaching, and performance development initiatives.
- Promote teamwork, accountability, and continuous improvement.
Financial Management & Cost Control
- Support food cost management, inventory control, purchasing, and labor productivity initiatives.
- Monitor waste management and portion control practices.
Food Safety & Compliance
- Ensure compliance with HACCP, ISO22000, food safety regulations, and resort standards.
- Conduct regular hygiene and sanitation inspections.
Job Requirements
Education & Certification
- Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.
- Professional Culinary Certification preferred.
Experience
- Minimum 6–8 years of progressive culinary experience in luxury hotels, integrated resorts, fine dining restaurants, or luxury hospitality environments.
- Minimum 2–3 years in a Sous Chef leadership role.
Other Prerequisites
- Strong leadership and team management skills.
- Excellent culinary knowledge and operational expertise.
- Strong understanding of luxury hospitality and Forbes Five-Star standards.
- HACCP, ISO22000, or equivalent Food Safety Certification required.
- Ability to manage multiple priorities under pressure.
- Proficient in Microsoft Office and kitchen management systems.
- Willing to work flexible schedules, weekends, and public holidays.
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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