WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Culinary Leadership & Menu Innovation

Curate and evolve Italian American menus aligned with TAO Group brand DNA
Drive menu innovation while preserving authenticity and commercial viability
Develop seasonal and occasion-based menus (festive, collaborations, promotions)
Lead dish development, tastings, and ongoing refinement
Ensure all menu items reflect premium ingredients, consistent execution, and presentation standards

Recipe Compliance & Brand Standards

Establish and enforce strict recipe compliance and standardization
Maintain detailed recipe specifications, costing, and production guidelines
Ensure consistency across:
Taste
Presentation
Portioning
Act as brand custodian in collaboration with TAO Group USA Culinary Directors

High-Volume & Event Execution

Oversee and execute:
High-volume lunch and dinner service
Buyout events (500+ guests)
Pool operations
Future BFS operations (up to 300 guests by 2027)
Lead structured planning for:
Large-scale event production
Pre-preparation strategies
Service delivery under peak demand
Ensure seamless execution without compromising quality

Operational & Commercial Performance

Partner with the GM on weekly operations, performance, and menu strategy
Drive:
Food cost control and profitability
Yield optimization and waste reduction
Menu engineering and pricing strategy
Own outlet-level P&L accountability

People Leadership & Kitchen Management

Lead and manage a brigade of 40 chefs
Oversee the Executive Pastry Chef and all BOH leadership
Build and maintain a disciplined, high-performance kitchen culture
Drive:
Training and development
Succession planning
Performance management
Ensure strong alignment and communication across BOH and FOH teams

Guest Experience & Culinary Identity

Deliver a consistent, elevated dining experience
Partner with FOH to strengthen:
Product storytelling
Guest engagement
Act on guest feedback and market trends to refine offerings

Food Safety & Compliance

Ensure full compliance with HACCP, ISO standards, and SFA regulations
Maintain best practices in:
Hygiene
Food safety
Kitchen maintenance and audit readiness

Job Requirements

Education & Certification

Degree/Diploma in Culinary Arts or Management

Experience

Minimum 10+ years experience, with significant time in:
Italian or Italian-American cuisine
High-volume, premium standalone restaurants
Proven track record managing:
Large kitchen brigades (30–50 chefs)
High-volume service and large-scale events

Other Prerequisites

Strong menu development and culinary innovation capabilities
Deep understanding of recipe discipline and operational execution
Experience in large-scale buyouts and event catering (300–500+ guests)
Ability to balance creativity with commercial performance
Strong leadership presence with a hands-on approach

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Executive Chef - LAVO