Chef De Cuisine (Pre-opening)

Job description

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 Lead and supervise daily culinary operations for the Private Lounge & Bar and VVIP In-Room Dining kitchens. Ensure all food preparation, cooking, plating, and presentation standards are consistently maintained. Monitor production schedules, mise en place, and service readiness. Ensure consistency in recipes, portion control, quality standards, and presentation. Maintain operational efficiency during high-volume periods, special events, and VVIP requests. Actively participate in service periods and provide hands-on leadership. VVIP Guest Experience Execute highly personalized culinary experiences tailored to individual guest preferences. Maintain awareness of guest profiles, dietary requirements, allergies, cultural preferences, and special requests. Collaborate with Butler Services, Guest Relations, and Food & Beverage teams to anticipate guest needs. Ensure flawless execution of special dining occasions and last-minute requests. Interact with guests when appropriate to obtain feedback and enhance guest satisfaction. Private Lounge & Bar Culinary Operations Oversee all culinary offerings for the Private Lounge & Bar including breakfast, afternoon tea, all-day dining, canapés, tasting menus, and premium bar bites. Ensure menus reflect the venue’s luxury positioning and guest expectations. Support the development of innovative food and beverage pairing experiences. Maintain exceptional presentation standards across all offerings. VVIP In-Room Dining Operations Manage all culinary aspects of VVIP in-room dining services. Ensure timely preparation and delivery of orders. Monitor food quality, temperature control, packaging, and presentation standards. Support the creation of bespoke dining experiences for suites, villas, and residences. Menu Development & Culinary Innovation Assist the Executive Sous Chef in seasonal menu planning and culinary development. Research emerging culinary trends and luxury dining concepts. Develop special menus for VVIP guests, celebrations, and exclusive events. Introduce innovative ingredients, techniques, and presentations. Team Leadership & Development Supervise Sous Chefs, Junior Sous Chefs, and culinary team members. Conduct training on culinary techniques, luxury presentation standards, and guest service expectations. Mentor and develop team members through coaching and performance feedback. Promote teamwork, professionalism, and accountability. Financial Management & Cost Control Support food cost management, inventory control, and purchasing activities. Monitor waste management and portion control practices. * Assist in forecasting, budgeting, and productivity management. * Ensure efficient utilization of labor and resources. Food Safety & Compliance Ensure compliance with HACCP, ISO22000, food safety regulations, and resort standards. Maintain cleanliness and sanitation throughout all kitchen areas. Conduct routine inspections and corrective actions where necessary. Ensure proper storage, handling, and labeling of food products. Job Requirements Education & Certification Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred. Professional Culinary Certification preferred. Experience Minimum eight (8) to ten (10) years of progressive culinary experience in luxury hotels, integrated resorts, fine dining restaurants, private clubs, or luxury hospitality environments. Minimum two (2) to three (3) years as Chef de Cuisine, Sous Chef, or Senior Sous Chef in a luxury operation. Proven experience in private dining, luxury lounge operations, premium in-room dining, or VVIP guest services preferred. Strong knowledge of international cuisines, luxury dining trends, and contemporary culinary techniques. Other Prerequisites Strong leadership and people management skills. Exceptional attention to detail and quality standards. Strong understanding of luxury hospitality and Forbes Five-Star service expectations. Excellent communication, planning, and organizational skills. Ability to work under pressure in a fast-paced luxury environment. Proficient in Microsoft Office and hospitality management systems. Strong administrative and operational management skills. Willing to work flexible shifts, weekends, public holidays, and special events. HACCP, ISO22000, or equivalent Food Safety Certification required. Maintain a polished, professional appearance consistent with luxury hospitality standards. 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.