F&B Pastry Junior Sous Chef

About the role

We are looking for a passionate F&B Pastry Junior Sous Chef to support the Chef de Cuisine and Sous Chef in daily kitchen operations at Marina Bay Sands. The role involves overseeing pastry production, training junior staff, and ensuring the highest standards of food quality and hygiene.

Key responsibilities

• Assist the Chef de Cuisine and Sous Chef in running daily kitchen operations.
• Train Chef de Partie and Commis on kitchen standards, hygiene, and food safety.
• Follow standard recipes, presentation guidelines, and portion controls.
• Manage stock for mise en place, place orders, and conduct goods receiving checks.
• Apply FIFO and strict hygiene policies throughout food preparation.
• Control each step of food production from delivery to guest plate.
• Ensure safe use of kitchen equipment and provide guidance to culinary colleagues.
• Provide accurate recipes and training to line cooks for consistent output.
• Estimate food consumption, schedule purchases, and minimize waste.
• Foster a cooperative work climate, boosting productivity and morale.

Required profile

• Degree, diploma or certification in Culinary Arts or Management.
• Minimum 5 years of supervisory experience in a 4‑5 star hotel or quality restaurant.
• Fluent English; additional languages are a plus.
• Willingness to work shifts and maintain a professional appearance.
• Ability to work continuously inside and around kitchen areas.

Required skills

• Food safety and hygiene compliance (temperature recording, colour‑labelling, FIFO).
• Operation of kitchen equipment and tools.
• Stock and inventory management for pastry production.
• Recipe development, portion control and consistent food presentation.