Culinary Operations Manager

3 weeks ago


Singapur, Singapore Marina Bay Sands Full time

Position Overview

The role of the Sous Chef is pivotal in ensuring the seamless operation of the kitchen. This position requires a dedicated individual who can support the Executive Chef and the culinary team in maintaining high standards of food quality and safety.

Key Responsibilities

  • Assist the Executive Chef in overseeing daily kitchen operations to ensure efficiency and productivity.
  • Manage administrative tasks related to the culinary team, including payroll, scheduling, and inventory management.
  • Collaborate in the development of menus, recipe cards, and plating guidelines to enhance the dining experience.
  • Work closely with the purchasing team to ensure the quality of raw materials meets established standards.
  • Uphold food safety standards by ensuring all food items are stored and handled correctly, implementing best practices.
  • Monitor food production processes to ensure adherence to recipes and specifications.
  • Maintain high standards of food presentation and portion control.
  • Support the Hygiene Manager and Executive Chef in achieving compliance with food safety regulations.
  • Ensure the safe and effective use of kitchen equipment, providing guidance to culinary staff.
  • Train line cooks on recipes and techniques to ensure consistency in food quality.
  • Provide on-the-job training and support to team members to enhance service delivery.
  • Estimate food requirements for purchasing and manage inventory to minimize waste.
  • Prepare daily work lists and prioritize tasks to optimize kitchen operations.
  • Conduct daily briefings with the culinary team to communicate important updates and changes.
  • Offer constructive feedback to team members to foster a positive work environment.
  • Monitor staffing levels and manage schedules to align with business needs.
  • Maintain professional grooming standards for oneself and team members to ensure excellent customer interactions.
  • Navigate various kitchen and office areas efficiently to fulfill job responsibilities.

Qualifications

  • Vocational education or higher in culinary arts.
  • A minimum of 7 years of managerial experience in a high-volume hotel or restaurant environment.
  • A diverse culinary background with skills applicable to a large kitchen setting.
  • Knowledge of various cuisines, including Asian, Western, Italian, and Japanese.
  • Familiarity with contemporary culinary trends and techniques.
  • Proficient in administrative tasks using computer software.
  • Understanding of basic accounting principles and food cost calculations.
  • Strong logistical, culinary, and leadership abilities.
  • Commitment to promoting safety and sanitation practices.
  • Flexibility to work various shifts as required.

Marina Bay Sands is dedicated to fostering a diverse and inclusive workforce, ensuring equal opportunities for all employees as we strive to grow our talent pool in alignment with our business objectives.



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