Executive Chef - LAVO

Requirements

• 10 years of managerial experience in Italian cuisine including high volume operation
• Other Prerequisites
• Knowledge of Western Cuisines, their preparation and service
• Comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Proficient in using computers for administrative tasks
• Strong understanding of basic accounting principles and food cost calculations
• Excellent logistical, culinary and leadership capabilities
• Maintains a well-groomed and professional appearance.

Benefits

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 Product and Craft Leadership Lead production of quality, traditional and modern dishes. Establish and maintain standards. Design and develop signature recipes reflecting brand positioning, seasonality, and premium ingredient sourcing. Maintain comprehensive recipes specifications, production yields, and technical documentation. Maintain a good knowledge of industry trends and changes. Conceptualize, develop, and execute seasonal menu, balancing innovation, operational feasibility, and commercial performance. Collaborate with Marketing to support product launches, festive menus, and seasonal offerings. Working very closely with marketing team for special guest chef's diner and promotion. Working with the outlet General Manager for P&L elaboration and results Guest Experience & Brand Standards Ensure consistent product quality, plating, portioning, and merchandising standards. Partner with Front of House teams to deliver seamless service and strong product storytelling. Monitor guest feedback and actively refine menus based on consumer insights and performance data. Commercial & Operational Performance Control food cost, labor efficiency, inventory management, and food waste for the outlet. Set and monitor COGS targets, menu margins, and contribution levels. Standardize recipes, batch preparation, and service workflows to support high‑volume peak trading. Quality & Food Safety Ensure full compliance with HACCP, ISO 22000, SFA food safety regulations, allergen control, and sanitation standards. Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place Conduct daily quality control checks and tastings; implement corrective actions when required. Oversee equipment usage, calibration, and preventive maintenance. Operational & Financial Control Plan daily production schedules, par levels, and manpower allocation according to demand. Manage food cost, raw material yield, and waste reduction initiatives. Work closely with Purchasing and Finance on supplier validation, product specifications, and cost negotiations. Oversee all aspects of meal preparation, kitchen cleanliness, and overall maintenance of the kitchen. Providing direct supervision to Back of House Team Members. Promote a safe and secure working environment by ensuring staff are properly trained in safety. Culture & People Development Train, mentor, and evaluate cooking teams; develop technical skills and leadership capabilities. Foster and promote a cooperative working climate, maximizing productivity and employee morale Establish clear SOPs, training manuals, and skill progression pathways. Ensure effective rostering and succession planning. Recruit, onboard, train, and appraise team members, setting clear performance expectations. Create a positive, inclusive, and high‑performance kitchen culture aligned with luxury brand values. Menu Development Develop, design, and execute innovative menus that align with brand positioning, seasonality, and target market. Ensure consistency, presentation, and quality across all offerings, and special events. Drive culinary creativity while balancing commercial viability and operational efficiency. Job Requirements Education & Certification Degree/Diploma in Culinary Arts or Management

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