MBS ASPIRE, Pastry and Bakery

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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 Summary This track is designed for aspiring pastry and bakery professionals who want to master the art and science behind world-class pastries. Over 24 months, you will gain exposure to central production systems, fine-dining pastry operations, banquet execution, and creative innovation projects, preparing you for leadership role in pastry and bakery. Upon successful completion and performance review, ASPIRER may be placed into a junior leadership role. Job Responsibilities Foundation Phase Your journey begins with understanding the backbone of pastry operations - the central production system that supplies outlets across the property. You will learn how logistics, compliance, and quality standards come together to ensure consistency at scale. This phase introduces you to FSM, HACCP, and ISO22000 protocols, giving you a strong foundation in food safety and operational discipline. Observe and document workflows for pastry and bakery production across multiple outlets. Learn compliance protocols and food safety documentation (FSM, HACCP, ISO22000). Understand logistics and distribution processes for timely delivery. Assist in basic administrative tasks related to production planning and quality control. Next, you will dive into the heart of pastry and bakery production, rotating through morning, afternoon, and midnight shifts to experience the full spectrum of operations. From preparing doughs and batters to finishing delicate pastries and breads, you will master techniques that ensure quality and consistency across high-volume production. You will also learn how logistics and timing impact delivery to multiple outlets, building an appreciation for precision and efficiency in large-scale operations. Prepare dough, batter, filling, and icing for breads, pastries, and desserts. Execute finishing techniques for cakes, tarts, and plated desserts. Operate large-scale production equipment (mixers, ovens, proofers) safely and efficiently. Maintain quality and consistency across high-volume production. Support logistics and timely delivery to outlets across the property. Ensure compliance with hygiene and food safety standards during all shifts. Systems and Database Management Phase As you progress, you will step into the digital side of pastry operations. This phase focuses on mastering tools such as Ariba, Virtual Roster, Menu Engineering, Recipe Costing, and EATEC stock inventory. You will learn how data drives decisions in procurement, scheduling, and cost control - skills that are essential for managing a large-scale pastry kitchen. Learn and apply recipe costing and menu engineering principles. Manage inventory and stock control using EATEC system. Understand scheduling and procurement workflows through Ariba and Virtual Roster. Update and maintain recipe databases with accurate measurements and allergen details. Assist in analyzing cost reports and identifying efficiency improvements. Skill Development Phase Now, you will experience the excitement and complexity of banquet pastry operations. From lavish buffets and plated à la carte desserts to coffee breaks, butler-passed canapés, and themed stalls, you will learn how to deliver exceptional pastry experiences for events of all sizes. This phase sharpens your ability to manage timing, presentation, and quality under pressure, while collaborating with banquet teams to create memorable guest experiences. Prepare and execute pastry items for large-scale events, ensuring quality and presentation standards. Coordinate with banquet teams for timing and service flow. Design and assemble dessert buffets and plated presentations for VIP events. Handle dietary requests and customization for guests. Maintain accurate production logs and post-event analysis reports. Innovation, Research and Development Phase The final stage is where creativity takes center stage. Working alongside Research and Development (R&D) chefs, you will transform concepts from sketches into large-scale production for multiple outlets. You will explore flavor trends, experiment with textures, and design visually stunning presentations that tell a story. This phase challenges you to innovate while maintaining operational feasibility, preparing you to lead future pastry projects with confidence. Collaborate on creative pastry projects from concept sketches to final execution. Develop new recipes and presentation styles aligned with brand standards. Scale innovative concepts for high-volume production across multiple outlets. Conduct tasting sessions and gather feedback for refinement. Prepare documentation for recipe costing and operational feasibility. Development Outcomes 1. Operational Expertise Master pastry and bakery fundamentals, from dough preparation and finishing techniques to large-scale production logist

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