MBS ASPIRE, Culinary Western
Core
24-month rotational culinary training program for future leaders in Western cuisine, focusing on high-volume production, R&D, and fine dining operations.
Role type
Culinary Trainee / Junior Chef
Builds
International menus for In-Room Dining (IRD), RISE, banquets, and signature restaurants (e.g., Spago, Maison Boulud)
Domain
Hospitality / Fine Dining / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary execution)
Required skills
High-volume kitchen operations, mise en place, food safety compliance, recipe card creation, inventory management, menu engineering, banquet planning, plating artistry, cross-functional collaboration
Preferred skills
Leadership potential, growth mindset, adaptability, data-driven decision making
Technologies
Ordering systems, inventory management systems
Responsibilities
Execute recipes and manage production timing in high-volume kitchens, create and update recipe cards with allergen details, manage inventory and cost control, plan and execute banquet menus, rotate through fine dining stations for plating and guest service, lead culinary projects from concept to execution
Seniority
Entry-level, less than 2 years experience