Executive Sous Chef - Production Kitchen

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

• Lead and coordinate daily kitchen production, service delivery and quality control to ensure consistent food standards.
• Create, design, cost and review recipes and menus in line with operational needs, guest expectations and cost requirements.
• Provide guidance on food presentation, plating standards and product consistency.
• Plan and order food products for events, functions and daily operations in accordance with approved recipes, stock levels and business demand.
• Review and process stock order requests, stocktake records and inventory requirements accurately.
• Liaise with the Stores department, vendors and food suppliers to ensure timely availability and quality of ingredients and products.
• Ensure proper maintenance and completion of ISO 22000 documentation, and support internal and external food safety audits where required.
• Manage, train, coach and mentor culinary team members to strengthen skills, performance and professional standards.
• Support recruitment, onboarding and development of culinary team members in line with operational requirements.
• Prepare, review and authorize rosters, including manpower planning, labour cost forecasting and staffing needs.
• Manage labour cost, wastage, cost of goods and other operational expenses through regular review of sales trends, production needs and business performance.
• Support revenue generation initiatives through menu innovation, product development and operational improvement opportunities.
• Conduct and participate in kitchen meetings, pre-event briefings and operational discussions to ensure alignment across the team.
• Coordinate or support menu tasting sessions for existing and prospective clients, where required.

Job Requirements

Education & Certification

• Diploma in Hospitality Management, Certificate in Cookery/Pastry, Advanced Diploma in Commercial Cookery or equivalent qualification.
• Minimum 6 years of relevant culinary experience, preferably in a large-scale commercial kitchen or hospitality environment.
• HACCP certification and First Aid certification are required or preferred, where applicable.

Experience

• Prior experience in a large commercial kitchen environment supporting high-volume events, functions and/or premium dining operations.
• Demonstrated experience in kitchen operations, menu planning, cost control, food safety compliance and team supervision.

Other Prerequisites

• Strong decision-making, coaching, mentoring and training skills.
• Ability to delegate effectively, monitor work progress and ensure quality outcomes.
• Sound knowledge of food safety, hygiene and sanitation requirements.
• Good understanding of kitchen administration, inventory control and operational documentation.
• Calm, confident and clear communication style in a fast-paced kitchen environment.
• Team-oriented with a constructive and collaborative leadership approach.
• Professional and confidential when handling sensitive or challenging situations.
• Strong attention to detail and ability to maintain consistent standards.
• Guest-centric mindset with a focus on quality, service and operational excellence.
• Knowledge of allergens, dietary restrictions and nutritional requirements.

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.