Executive Chef - LAVO

Requirements

• 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

Additional Information

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:TastePresentationPortioning Act as brand custodian in collaboration with TAO Group USA Culinary Directors High-Volume & Event Execution Oversee and execute:High-volume lunch and dinner serviceBuyout events (500+ guests)Pool operationsFuture BFS operations (up to 300 guests by 2027) Lead structured planning for:Large-scale event productionPre-preparation strategiesService 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 profitabilityYield optimization and waste reductionMenu 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 developmentSuccession planningPerformance 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 storytellingGuest 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:HygieneFood safetyKitchen maintenance and audit readiness Job Requirements Education & Certification Degree/Diploma in Culinary Arts or Management

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