F&B Senior Sous Chef - Fine Dining Cantonese Restaurant

F&B Senior Sous Chef - Fine Dining Cantonese Restaurant

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

1. Support the Executive Chef / Executive Sous Chef and the team ensuring smooth daily operations.
2. Act as a coordination point for communication between Team Members, Executive Chef, and Executive Sous Chef.
3. Effectively manage and handle all administrative duties for the department regarding Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order, and recipe costing as per company operating systems.
4. Assist Executive Chef and Executive Sous Chef in menu preparation, recipe card, and plating guides.
5. Work closely with the receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
6. Ensure quality of food items according to the standards in place, ensuring all food items are in perfect sanitary condition, applying “First in First Out!” best kitchen practice.
7. Monitor the production of food items to ensure compliance with the prescribed recipes and specifications. Adhere to all standards of food presentation, production, and portioning controls.
8. Provide an uncompromising level of commitment and support to the hygiene manager and executive chef to achieve the highest level of food safety requirements in all kitchens.
9. Ensure safe and proper use of equipment at all times and provide guidance to all culinary colleagues.
10. Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products. Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers.
11. Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
12. Prepare efficient daily work lists and train line cooks to produce mise en place with a sense of priority and time management.
13. Assist Executive Chef and Executive Sous Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies, or information deemed to be of general interest.
14. Constantly provide feedback to employees on their job performance, creating a work environment that values trust and transparency.
15. Help maintain high productivity levels through efficient monitoring of duty rosters relevant to business needs. Organize and plan annual leave in the same manner.
16. Maintain high standards of grooming for oneself and subordinates, ensuring good customer relations are maintained at all times, particularly when working in the public areas of the hotel.

Job Requirements

Education & Certification
• Diploma/Degree in Culinary Arts/ Pastry or related field preferred.

Experience
• Seven years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in coping in a large, diverse kitchen & restaurant environment.

Competencies
• Knowledge of Asian cuisines, their preparation, and service. Understanding of the latest culinary concepts in a broad range of cuisines.
• Knowledge in using computers for administrative 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.
• Have a well-groomed, professional appearance.
• Work inside and continuously maneuver in and around all areas of the offices as well as the kitchen.

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.