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On-site
Experience
Experienced
About the role
A pre-opening leadership role overseeing the culinary operations of a Private Lounge & Bar and VVIP In-Room Dining kitchens at an integrated resort. You will lead a culinary team in delivering luxury dining experiences for high-profile guests. This suits an experienced chef with a strong fine dining and luxury hospitality background.
Lead and supervise daily culinary operations for the Private Lounge & Bar and VVIP In-Room Dining kitchens
Maintain food preparation, cooking, plating, and presentation standards
Monitor production schedules, mise en place, and service readiness
Ensure consistency in recipes, portion control, quality, and presentation
Maintain efficiency during high-volume periods, special events, and VVIP requests
Participate actively in service periods and provide hands-on leadership
Execute personalized culinary experiences based on guest preferences
Track guest profiles, dietary needs, allergies, cultural preferences, and special requests
Work with Butler Services, Guest Relations, and Food & Beverage teams to anticipate guest needs
Ensure flawless execution of special dining occasions and last-minute requests
Interact with guests to gather feedback and improve satisfaction
Oversee culinary offerings including breakfast, afternoon tea, all-day dining, canapés, tasting menus, and premium bar bites
Ensure menus reflect the venue's luxury positioning
Support development of innovative food and beverage pairing experiences
Manage culinary aspects of VVIP in-room dining services
Ensure timely preparation and delivery of orders
Monitor food quality, temperature control, packaging, and presentation
Support creation of bespoke dining experiences for suites, villas, and residences
Assist the Executive Sous Chef in seasonal menu planning and culinary development
Research emerging culinary trends and luxury dining concepts
Develop special menus for VVIP guests, celebrations, and exclusive events
Introduce innovative ingredients, techniques, and presentations
Supervise Sous Chefs, Junior Sous Chefs, and culinary team members
Conduct training on culinary techniques, luxury presentation, and guest service
Mentor and develop team members through coaching and performance feedback
Promote teamwork, professionalism, and accountability
Support food cost management, inventory control, and purchasing
Monitor waste management and portion control
Assist in forecasting, budgeting, and productivity management
Ensure efficient use of labor and resources
Ensure compliance with HACCP, ISO22000, food safety regulations, and resort standards
Maintain cleanliness and sanitation in all kitchen areas
Conduct routine inspections and corrective actions
Ensure proper storage, handling, and labeling of food products
Good to know
Willing to work flexible shifts, weekends, public holidays, and special events
Location: Marina Bay Sands, Singapore
Requirements
Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred
Professional Culinary Certification preferred
Minimum 8 to 10 years of progressive culinary experience in luxury hotels, integrated resorts, fine dining restaurants, private clubs, or luxury hospitality environments
Minimum 2 to 3 years as Chef de Cuisine, Sous Chef, or Senior Sous Chef in a luxury operation
Proven experience in private dining, luxury lounge operations, premium in-room dining, or VVIP guest services preferred
Strong knowledge of international cuisines, luxury dining trends, and contemporary culinary techniques
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