Lead Culinary Specialist - Singapur, Singapore - Marina Bay Sands

Description

Position Overview

The Sous Chef plays a vital role in supporting the Executive Chef and the culinary team to ensure seamless daily kitchen operations at Marina Bay Sands.

Key Responsibilities:

• Assist in the management of kitchen operations, ensuring efficiency and high standards.
• Possess a thorough understanding of menu items, including preparation techniques, ingredients, quality benchmarks, flavors, textures, serving temperatures, portion sizes, and presentation styles.
• Provide guidance and recipes to kitchen staff to ensure uniformity in food quality and presentation.
• Forecast food requirements, reduce waste, and create task lists for kitchen staff.
• Maintain a professional relationship with external partners, management, and front-of-house personnel.
• Mentor and train fellow team members to enhance their skills.
• Consistently uphold hygiene and sanitation standards.
• Manage inventory orders, develop recipe documentation, oversee cleaning staff, and ensure a tidy kitchen environment.

Qualifications:

• Possession of a Degree, Diploma, or Certification in Culinary Arts or Management.
• A minimum of 7 years of leadership experience in a high-volume hotel or similar culinary setting.
• Proficient knowledge of both Asian and Western culinary practices, computer skills, basic financial management, and food cost analysis.
• Strong logistical, culinary, and leadership capabilities.
• Fluency in English is required.
• Availability to work flexible hours.
• Professional demeanor and appearance are essential.