Executive Chef – Bread Street Kitchen
Apply now Job no: 494110
Work type: Full-Time
Location: Marina Bay Sands
Categories: Back of House- Chefs / Commis- F&B Management
Responsible for all aspects of meal preparation- clean-up- and general upkeep of the kitchen and the restaurant
Directly supervises Cooks- Prep-Cooks- Dishwashers- and Food runners.
Responsible for ordering all food and supplies for the Kitchen- while maintaining budget.
Responsible for performing written evaluations of all staff working in the kitchen
Performs weekly inspections of physical space- following the BOH Inspection Report.
Attends and gives updates at weekly manager meetings
Responsible for knowing and adhering to the policies and procedures contained within the Employee Handbook and training materials
Maintain Food cost and BOH labor within budget guidelines and expectations
Responsible for recruiting- interviewing and hiring all BOH employees- following Marina Bay Sands policies.
Emphasizes safety and security awareness- and ensuring that employees are properly trained to create safe situations.
Will Participate in off-site events when ask needed. To include ordering working and staffing event.
Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
Ensures that periodic programs such as pest control- grease trap and kitchen hood cleaning are in place.
Oversees annual budget.
Evaluates- revises and improves existing Department policies and procedures. Prepares other required operational Department reports.
Coordinates equipment needs- cleaning schedule/project status- health/safety and sanitation follow up with the Executive Steward and Hygiene team.
Reviews menus- analyzes recipes- determines food- labor- and overhead costs- and assigns prices to menu items.
Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
Investigates and resolves guest complaints in a prompt- courteous and professional manner with proper documentation and resolutions.
Work with Marketing team on initiative in order to drive foot traffic to the restaurant.
Built and maintain a good relationship with the customer in order to create regular data base.
Ensure participation and engagement in CSR activities.
Perform regular review via appraisal format to employee.
Research to be done on regular basis in order to have sustainable ingredient.
Vocational School or above.
Culinary Diploma or Certificate.
Minimum 5 years’ experience as an Executive Chef in a restaurant with a similar style of dining- capacity and volume.
Ten years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large- diverse kitchen & restaurant environment.
Knowledge of Asian and Western cuisines- their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines.
Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting.
Excellent logistical- culinary and leadership skills.
Able to instill safety and sanitation habits
Fluent in English- knowledge of additional languages is advantages.
Ability to work flexible hours- including nights- weekends- and holidays in addition to normal business hours- as needed.
Have a well-groomed- professional appearance.
Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen
Possess a passion for culinary excellence with incredible skill to create exciting new dishes- appropriate for the venue’s concept.
Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance.
Think quickly- multitask- and adapt to changing situations while maintaining the highest quality of product and other established standards.