Job Overview

The Sous Chef will play a key role in supporting the Executive Chef and the culinary team in ensuring the smooth operation of the kitchen. This includes managing administrative duties, assisting in menu preparation, and maintaining high standards of food quality and safety.

Key Responsibilities

• Support the Executive Chef in managing the kitchen team and ensuring daily operations run smoothly.
• Manage administrative duties, including team member records, payroll, and scheduling.
• Assist in menu preparation, recipe card development, and plating guides.
• Maintain high standards of food quality and safety, ensuring all food items are in perfect sanitary condition.
• Monitor food production to ensure compliance with prescribed recipes and specifications.
• Adhere to standards of food presentation, production, and portioning controls.
• Ensure safe and proper use of equipment and provide guidance to culinary colleagues.
• Provide accurate recipes and training to line cooks to deliver consistent food products.
• Estimate food consumption and requisition raw materials to minimize waste and spoilage.
• Prepare daily work lists and train line cooks in mise en place with a sense of priority and time management.
• Assist the Executive Chef in providing daily briefings to inform team members of important items, changes in procedures, and new operating policies.
• Provide feedback to employees on their job performance, creating a work environment that values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty rosters and organizing annual leave.
• Maintain high standards of grooming for oneself and subordinates, ensuring good customer relations.

Requirements

• Vocational School or above
• 7 years of managerial experience in a high-volume 4-5 star hotel or restaurant
• Comprehensive culinary background with skills to cope in a large, diverse kitchen and restaurant environment
• Knowledge of Asian, Western, Italian, and Japanese cuisines, preparation, and service
• Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge of using computers for administration work
• Good knowledge of basic accounting and calculation of food costs
• Excellent logistical, culinary, and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work

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 adhering to and abiding by all rules, regulations, policies, and procedures, including the rules of conduct and business ethics of the Company.