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Food & Beverage

Head Sushi Chef - Wakuda

Apply now Job no: 497062
Work type: Full Time
Location: Marina Bay Sands
Categories: Back of House, Chefs / Commis

Job Scope

  • Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
  • Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.
  • Achieve and maintain a reputation for Marina Bay Sands as an exciting culinary venue well known for quality of food.
  • Assist in creating innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature, and presentation.
  • Manage food costing for individual dishes.
  • Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
  • Provide quality food products for our guests and support in achieving all goals designated by the Executive Chef.
  • Involve in the timely pre-preparation before service as well as for the next day “Mise en Place“requirement.
  • Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.
  • Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding.
  • Work comfortably in front of guests, create an exciting and quality experience at the sushi counter.
  • Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
  • Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission, and values.
  • Liaise with restaurant managers and headwaiters keeping oneself informed of the patron’s feedback and preferences and involve in the overall planning of the business.
  • Investigate and resolve guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
  • Ensure a cooperative and professional rapport is maintained with all external controls.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Provide feedback to the employees on their job performance creating a work environment which values trust and transparency.
  • Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs.
  • Assist to maintain staff discipline, grooming and punctuality reporting to work.
  • Support and assist the Executive Chef/ Executive Sous Chef in ordering ingredients from Japan through our Japanese suppliers.


Job Requirements

  • Degree / Diploma / Certification in Culinary Arts
  • Must have strong culinary experience, specializing in Japanese cuisine
  • Excellent supervisory skills with a “hands-on” approach
  • Excellent logistical, culinary and leadership skills
  • Fluent in English, knowledge of additional languages is advantageous
  • Able to instill safety and sanitation habits
  • Willing and able to work shift
  • People and customer-oriented, motivator and self-starter. Comfortable working face to face with guest
  • Team builder, displays initiative and creativity


You agree that it is a condition of employment that you adhere to and abide by all rules, regulations, policies and procedures including without limitation the rules of conduct of the Company.

It is the Company’s preference to hire individuals who are fully vaccinated. If you are not fully vaccinated but have:

  • Begun the vaccination process and are awaiting the 2nd/3rd vaccination appointment, or are within the 14 day period prior to being classified as fully vaccinated; or
  • Are certified to be medically ineligible for vaccination against COVID-19 by a medical professional;

Please present proof of the above. Your understanding and support is much appreciated.

Advertised: Singapore Standard Time
Applications close:

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