Senior Pastry Chef De Partie (F&B)

About the role

Marina Bay Sands is seeking an experienced Senior Pastry Chef De Partie to support the Sous Chef in daily kitchen operations and uphold the highest standards of food quality and hygiene. This role offers the chance to work in a world‑class hospitality environment and mentor junior culinary staff.

Key responsibilities

• Assist the Sous Chef in managing day‑to‑day pastry production and kitchen workflow.
• Train Chef de Partie and Commis on kitchen standards, hygiene practices, and recipe execution.
• Follow standard recipes, ensure consistent presentation, portion control, and FIFO inventory management.
• Manage stock levels, place orders, and conduct goods‑receiving checks to guarantee quality.
• Maintain strict compliance with Las Vegas Sands food safety and hygiene policies, including colour‑labelling and temperature recording.
• Oversee safe use of kitchen equipment and provide guidance to culinary colleagues.
• Estimate food consumption, minimise waste, and support budgeting targets.
• Foster a cooperative work climate, promote productivity and employee morale, and undertake additional duties as required.

Required profile

• Diploma or certification in Culinary Arts or Management.
• Minimum 5 years of supervisory experience in a 4‑5 star hotel or high‑end restaurant.
• Fluent English; additional languages are a plus.
• Willingness to work shifts and maintain a professional appearance.

Required skills

• Food safety & hygiene compliance.
• Stock management and inventory control.
• Recipe development and precise pastry preparation.
• Operation of commercial kitchen equipment.

What we offer

• Opportunity to work alongside industry masters in a prestigious resort.
• Professional development in a diverse, inclusive environment.
• Competitive compensation and benefits package.