Full-timeF&B· Posted 29 Sept

MBS ASPIRE, Culinary Western

Marina Bay SandsFrom company site

Salary

Not stated by the company

When

Full-time hours

Where

CCDTBayfrontMarina Bay Sands, Singapore

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Start: Not stated
Work mode: On-site
Experience: Some experience

About the role

This is a 24-month culinary development programme on the Western track at Marina Bay Sands, rotating through high-volume production kitchens, banquets, and signature fine dining restaurants. It suits people who want to grow into culinary leadership through hands-on training, structured projects, and mentorship from experienced chefs. After completing the programme and a performance review, you may move into a junior leadership position.

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What you'll do

Build foundational experience in high-volume production kitchens.
Help with mise en place and batch preparation for In-Room Dining and RISE menu items.
Follow food safety and hygiene protocols closely.
Keep kitchen stations organised and support timely preparation.
Work with senior chefs to learn production timing and coordination.
Create and update recipe cards with accurate measurements, allergen details, and plating guidelines.
Learn inventory management, ordering systems, and scheduling.
Manage inventory and ordering to keep variance low and control costs.
Help with scheduling and roster planning for production teams.
Join R&D projects: develop new dish ideas, run trials, and collect feedback.
Support menu engineering by reviewing cost, yield, and guest preferences.
Rotate through the Banquets Kitchen, focusing on large-scale event production and planning.
Help plan and execute banquet menus for large events.
Coordinate with service teams so events run smoothly.
Gain exposure to à la carte fine dining at signature restaurants.
Develop plating artistry, guest customisation, and premium service standards.
Handle dietary requests and customisation for VIP guests.
Work with cross-functional teams such as Marketing, Procurement, and Operations.
Take part in menu launches, seasonal promotions, and operational improvements.
Coach junior team members and share knowledge.
Lead a culinary project from concept to execution, such as a menu launch or operational improvement.
Carry out post-project analysis on guest feedback, cost impact, and operational efficiency.

Good to know

24-month programme with four phases: Foundation, Skill Development/R&D, Banquets and Fine Dining, and Project Planning & Execution.
Rotations include In-Room Dining, RISE, Banquets Kitchen, and signature restaurants such as Spago or Maison Boulud.
Upon successful completion and performance review, you may be placed into a junior leadership role.

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MBS ASPIRE, Culinary Western

About the role

What you'll do

Good to know

Requirements

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