Job Description

Description Atop the 57th floor of the iconic Marina Bay Sands, CÉ LA VI Singapore offers unrivalled 360-degree views of the city skyline and strives for exceptional service standards to match. It takes a stellar team to wow our guests and we are committed to training and career progression within the business giving our people the opportunity to flourish. Our goal is to provide a working environment that’s supportive, dynamic and fun too. We know that our talent is our greatest asset and we strive to create a culture where careers flourish. So if this is you, join us today for an exciting opportunity! Job Highlights:

• 5 days’ work week
• Staff meal
• Uniform provided
• Best view in Singapore
• Destination restaurant

• 44 hrs work / week (OT is provided)
• 14 days annual leave
• Birthday leave
• Annual Performance Bonus
• Annual Increment based on Yearly Performance
• Employee discount of 30% at venue
• Career Development
• Health and Dental insurance coverage
• Work Accident Coverage
• Staff Duty Meal

• Manage section within the kitchen with the assistance of a Demi Chef De Partie and Commis Chefs.

• To monitor stock movement.

• Ensure that stock is rotated and controlled within the specific section of the kitchen.

• Managing the development and supervision of the Apprentice, Commis Chefs on the section, ensuring that they are fully trained and have understand their duties.

• To ensure that the dishes are prepared and cooked according to the restaurant standard.

• Maintain a detailed knowledge of the full menu and able to explain dish description.

• Ensure compliance with the conditions of the food hygiene policies.

• To work with the Sous Chef to ensure mise en place is completed.

• To report any maintenance issues to the Head Chef.

• Candidate must possess at least “O” Level, Professional Certificate / NITEC, Diploma, and Advanced / Higher / Graduate Diploma in Culinary Arts.

• At least one (1) year as a Commis in a related field in F&N / Hospitality / Retail is required for this position.

• Possess basic understanding of professional cooking and knife handling skills.

• Possess basic understanding and knowledge of safety, sanitation and food handling procedures.