Job Requirements

• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• 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.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures

Be part of our diverse and inclusive team.

Job Responsibilities

• Support the Executive Chef / Executive Sous Chef and the team in ensuring the efficient preparation for all aspects of kitchen operations.
• Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
• Establish grooming standards this adheres the company policies and the industry.
• Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• 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.
• 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.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.

Job Requirements

• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• 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.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

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