MBS ASPIRE, Culinary Western
Core
24-month rotational culinary training program for future leaders in Western cuisine, covering production kitchens, R&D, banquets, and fine dining.
Role type
Junior culinary trainee (Western)
Builds
Production menus for In-Room Dining (IRD) and RISE, banquet events, and fine dining experiences at signature restaurants.
Domain
Hospitality / Culinary Arts
Required skills
High-volume kitchen operations, mise en place, food safety compliance, recipe card creation, inventory management, menu engineering, R&D, banquet planning, fine dining service standards.
Preferred skills
Leadership potential, adaptability, cross-functional collaboration, cost control analysis.
Technologies
Ordering systems, inventory management systems, recipe management tools.
Responsibilities
Assist with mise en place and batch preparation for IRD and RISE menu items; Create and update recipe cards with precise measurements and allergen details; Manage inventory and ordering systems to ensure cost control; Rotate through Banquets Kitchen to plan and execute large-scale event menus; Gain exposure to Ala Carte fine dining at signature restaurants; Collaborate on seasonal menu launches and operational improvement projects.
Seniority
Entry-level, less than 2 years experience
