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.