Job Scope

Personnel Management

• Follow orders and advices instructed by Chef de Partie and Sous Chef to perform job task following directions; completed within acceptable time frame.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Attend and participate to company trainings embracing learning opportunities with positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• Demonstrate a positive attitude and take pride in one’s work.  This must be reflected in the product produced for our guests to consume.
• Adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Monitor basic cooking preparation techniques and utilization of knives.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements

• Diploma / Certification in Culinary Arts or Patisserie or Bakery.
• 1-3 years of experiences as a culinary arts, pastry or bakery profession.
• Able to identify different kind and categories of raw materials.
• Can differentiate various type of cuisines.
• Have basic cooking and sanitary knowledge.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.

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..