F&B Chef de Cuisine - Rise Restaurant

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

• Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.
• Review sales and food cost on a regular basis to achieve budgetary goals
• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.
• Achieve and maintain a reputation for Marina Bay Sands as an exciting culinary venue well known for quality of food.
• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.
• Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
• Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef
• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place“ requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “ Kitchen best practice.
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission and values.
• Liaise with restaurant managers and headwaiters keeping oneself informed of the patrons feedback and preferences and being involved in the overall planning of the business.
• Investigate and resolve guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests, office equipment, mail, and email and phone inquiries.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.

Job Requirements

Education & Certification
• Possesses a Certificate or Diploma in Culinary

Experience

• At least five years of managerial experience in a 4 – 5 star hotel or quality restaurant
• Proven experience managing international buffet and all-day dining operations, including breakfast, lunch, dinner, weekend brunch, and special event offerings.
• Strong knowledge of a broad range of international cuisines, buffet production planning, live cooking stations, and large-scale food preparation.

Other Prerequisite

• Must have strong culinary experience
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work
• People and customer-oriented, motivator & self-starter
• Team builder, displays initiative and creativity
• Knowledge in using computer for administration work
• Good knowledge on accounting and calculation of food costs
• Strong leadership and people management skills with the ability to lead and develop large multi-cultural culinary teams.
• Excellent organizational, planning, and communication skills.
• Strong understanding of food cost management, productivity, and operational excellence.
• Ability to work in a fast-paced, high-volume environment while maintaining exceptional quality standards.
• Passion for culinary innovation and creating memorable dining experiences.

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.