Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

• To prepare high quality traditional authentic Indian food, especially south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in Kerala cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Job Description & Requirements

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• A,Must be able to work night shift and splite shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

The role of Executive Chef is to plan menus, organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. You are expected to demonstrate development in food quality and management systems and to contribute innovative ideas to the growth of the outlet and its profit margin.

JOB DESCRIPTION

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS

• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Up-to-date with culinary trends and optimized kitchen processes
• Demonstrate sous vide method
• Facilitate effective communication and engagement at workplace
• Experience in using cutting tools and cookware
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude
• Maintain workplace safety and health policies and procedures

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

• Cooking: Preparing ingredients, seasoning meats, and cooking basic dishes
• Cleaning: Organizing and cleaning the kitchen
• Deliveries: Overseeing deliveries and rotating stock
• Inventory: Taking inventory
• Communication: Communicating with the chef and supervisor
• Presentation: Ensuring food is presented properly
• Hygiene: Maintaining high standards of hygiene
• Equipment: Ensuring cooking equipment is in working order
• Basic knowledge of all sections of the kitchen
• Ability to work under supervision
• Ability to produce good quality basic food
• Understanding of health and safety
• Understanding of basic food hygiene practices
• Good oral communication

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Omar Shariff is renowned for providing exceptional culinary experiences to our customers. We are currently seeking a skilled executive chef who can uphold our high standards and effectively lead our kitchen team. The ideal candidate will collaborate closely with restaurant management to address any challenges that may arise. We are looking for a culinary professional with a positive attitude, a passion for teamwork, and the ability to thrive in a fast-paced environment. Experience with diverse cuisines is highly desirable, and creativity and attention to detail are key qualities we value in our executive chef.

Executive Chef Requirements:

• Over 8 years of senior-level experience.
• Experience working with a variety of culinary trends and cuisines.
• Possessing extensive expertise in South Indian cuisine.
• Proficient in catering and bulk cooking, ensuring quality, consistency, and efficiency for large-scale food production and events.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent interpersonal and communication skills.
• Ability to meet deadlines.
• Creative flair for menu design.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Key objectives for this role include:

• Delivering outstanding food service to restaurant patrons.
• Supervising and managing a team of line cooks and kitchen staff.
• Developing and managing menus and kitchen inventory based on the restaurant's needs.
• Serving as a liaison between kitchen staff, customers, and restaurant ownership.
• Ensuring compliance with health code standards in the kitchen.

Responsibilities will include:

• Overseeing all kitchen operations to ensure efficiency and quality.
• Recruiting, training, and supervising line cooks and other kitchen personnel.
• Coordinating food orders and deliveries.
• Communicating kitchen requirements to restaurant management.
• Managing inventory levels of ingredients and kitchen supplies.
• Regularly inspecting and maintaining compliance with health code standards.

Skills and qualifications required:

• Previous experience as a chef, preferably in leadership roles.
• Proficiency in preparing authentic South Indian dishes such as dosas, idlis, sambar, rasam, and a variety of curries, showcasing a deep understanding of traditional recipes, spices, and cooking methods.
• Skillfulness in traditional cooking techniques specific to South Indian cuisine, such as tempering spices, grinding masalas, and fermenting batters.
• Ability to curate menus that highlight the diversity of South Indian cuisine while incorporating modern techniques and flavors to appeal to contemporary palates, demonstrating creativity and innovation in dish presentation and flavor profiles.
• Familiarity with sourcing and utilizing key ingredients specific to South Indian cuisine, including fresh coconut, tamarind, curry leaves, and a range of lentils and pulses, ensuring authenticity and quality in every dish.
• Comprehensive knowledge of culinary best practices.
• Ability to thrive in a high-pressure environment.
• Exceptional organizational skills and attention to detail.

Multilingual and Culturally Sensitive:

As our restaurant caters to a diverse clientele, proficiency in multiple languages and a deep appreciation for cultural nuances are essential qualities for the Executive Chef position. The ideal candidate should have a high proficiency in English both oral and verbal. Furthermore, the ability to communicate in a few Indian languages is a welcome. Should be able to communicate effectively with team members, suppliers, and guests from various cultural backgrounds, fostering a welcoming and inclusive dining environment while ensuring clear communication within the kitchen brigade.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description & Requirements

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

We are looking for a Assistant Head Chef to lead and assist our Executive Chef for our kitchen operations and craft exceptional culinary experiences for our Vietnamese Restaurant.

Responsibilities include:
• Assist with Designing and executing innovative menus
• Overseeing kitchen operations, ensuring quality and efficiency
• Managing and mentoring a team of culinary professionals
• Monitoring food costs and inventory management
• Ensuring adherence to health and hygiene standards

Job Requirements:
•Previous Restaurant Experience,
•Extensive Food and Beverage Knowledge,
•Knowledge of Restaurant Regulations,
•Ability to Work Under Pressure,
•Exceptional Customer-Service Skills
• Strong creative skills and an eye for detail

K.Merleone Pte. Ltd.

EA Licence Number: 22C1177

Contact 88348112

Need to assist chef and cleaning work

work hours 8-5 pm

monday to friday

saturday half

sunday off

No need any skill / experience

-HAVE EXPIRIENCE IN RUNNING OPERATION AND MANAGE OF A INDIAN FOOD RESTAURANT

-HAVE KNOWLEDGE AND EXPIRIENCE IN NORHT AND SOUTH INDIAN CUISINE .

-CAN WORK INDEPENDENTLY AND UNDER PRESSURE WORKING ENVIROMENT

-HAVE CLASS 3 LICENSE OR 3C LICENSE PREFER

-MUST WORK ON PUBLIC HOLIDAY AND LONGER HOUR WORKING IN KITHCEN

Chef Tangra Chinese and Bengali Cuisine- Fifth Season runs Cuisine from East and Nothern East Part of India which shares border with China , Tibet , Nepal, Bhutan, Bangladesh and houses only China town of India.

Tangra Chinese and Kolkata Beckons under the brand name of Fifth Season·

Need a chef who has experience working in Tangra Chinese and or Bengali cuisine. Tibetan momos, thukpa soup, Manchow , Hokkien, Szechwan and sweet and sour dishes of Tangra Chinese·

Chef must have knowledge about Bengali cuisine and dishes like Ilish (Halsa in mustard), Daab Chingri ( Prawns cooked in tender coconut), seafood dishes like Chingri Malai curry , chilli chicken , hakka noodles, Gobi Manchurian etc·

Moglai dishes like Murg Mussullum or Biryanis are must have knowledge. Person working in multi cuisine in any of the countries mentioned is an added advantage .

The person must be able to speak and understand English and must have atleast 2 to 3 years of work experience locally in any one of the cuisine either Bengali , Bangladeshi or Tangra Chinese . Must have the qualification to read and write English so that the candidate can follow the instructions of how to handle modern equipments , technology and recipes as we follow sous vide technology use Electrolux air o steam combi oven.

Organised, clean, and a team worker , he or she must be able to work with people of multi ethnic back ground as we have Filipina, Indonesian, Pujabi, North Indian , Bengali, Nepali , and local Chinese male and female staff in our team . The candidate should be able to integrate well.

PR or Singaporean only . We will give opportunity and good prospects for growth. Knowledge of Tandoor , kababs , tikkas and Naans is an added advantage

Roles & Responsibilities

1.Prepare and cook full course meals.

2.Prepare and cook individual dishes and foods.

3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions.

4.Work with minimal supervision.

5.Prepare dishes for customers with food allergies or intolerances.

6.Estimate food requirements and costs.

7.Inspect kitchens and food service areas.

8.Maintain inventory and records of food, supplies and equipment.

9.Work with specialized cooking equipment (Coper Coal Tandoor.)

10.Hands on experience in Copper Charcoal Tandoor

11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style)

12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Specialist in bengali sweets

13.Must be able to work on weekends and public holiday

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA: NORTH AND SOUTH INDIAN CUISINE, DESSERTS, INDO CHINESE CUISINE, MALVANI CUISINE, ORIYA CUISINE, ASSAMESE CUISINE, JAIN CUISINE, PARSI CUISINE, KONKANI CUISINE, KUMAONI CUISINE.

- ABILITY TO MAKE VEGAN CUISINE
- MUST BE ABLE TO DESIGN AND CREATE NEW MENUS AND HAVE INNOVATIVE APPROACH TO STYLING THE FOOD PRESENTATION.
- MUST BE ABLE TO RUN A RESTAURANT INDEPENDENTLY AND MANAGE A FULL TEAM.
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

-HAVE COMPLETE KNOWLEDGE OF THE FOOD / BEVERAGE / SERVICE AVAILABLE / PREPARATION METHODS AND TIME IN SECTIONS APPOINTED.

-TO APPLY THE NECESSARY PRECAUTIONS WITH REGARD TO FOOD SAFETY AND HYGIENE STANDARDS.

-ENSURE THAT SERVICE / ITEMS ARE PREPARED ACCORDING TO MINIMUM STANDARDS PROCEDURES.

-ENSURE OWN SECTION IS SET UP ACCORDING TO STANDARDS REQUIRED.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA: NORTH AND SOUTH INDIAN CUISINE, DESSERTS, INDO CHINESE CUISINE, MALVANI CUISINE, ORIYA CUISINE, ASSAMESE CUISINE, JAIN CUISINE, PARSI CUISINE, KONKANI CUISINE, KUMAONI CUISINE.

- ABILITY TO MAKE VEGAN CUISINE
- MUST BE ABLE TO DESIGN AND CREATE NEW MENUS AND HAVE INNOVATIVE APPROACH TO STYLING THE FOOD PRESENTATION.
- MUST BE ABLE TO RUN A RESTAURANT INDEPENDENTLY AND MANAGE A FULL TEAM.
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

-HAVE COMPLETE KNOWLEDGE OF THE FOOD / BEVERAGE / SERVICE AVAILABLE / PREPARATION METHODS AND TIME IN SECTIONS APPOINTED.

-TO APPLY THE NECESSARY PRECAUTIONS WITH REGARD TO FOOD SAFETY AND HYGIENE STANDARDS.

-ENSURE THAT SERVICE / ITEMS ARE PREPARED ACCORDING TO MINIMUM STANDARDS PROCEDURES.

-ENSURE OWN SECTION IS SET UP ACCORDING TO STANDARDS REQUIRED.

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues

JOB REQUIREMENTS:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers