. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

As a Head Chef , you will be responsible for supporting and managing the kitchen team in preparing and cooking a of authentic Chinese dishes. This is a full-time role based in the Telok Blangah Central Region. You will play a crucial part in maintaining the high-quality standards that our customers have come to expect. You will have to present good leadership skills in the kitchen in terms of managing workflow process etc.

What you'll be doing

• Assisting and managing the team and other kitchen staff in the preparation and cooking of Chinese dishes
• Ensuring all kitchen equipment and work areas are clean, organised and well-maintained
• Following strict food safety and hygiene protocols at all times
• Restocking inventory and ingredients as required
• Providing excellent customer service to diners

What we're looking for

• ]Well experienced in the kitchen environment, preferably in a similar fast-paced, high-volume setting
• At least 5-10 years experience
• A keen eye for detail and the ability to work quickly and efficiently under pressure
• A passion for food and a willingness to learn new cooking techniques
• Good communication skills and the ability to work well as part of a team
• A strong commitment to maintaining high standards of cleanliness and food safety

What we offer

At Mon Chinese Roti, we are committed to providing our employees with a supportive and rewarding work environment. You'll have the opportunity to learn from experienced chefs, develop your culinary skills, and be part of a close-knit team passionate about serving delicious, authentic Chinese cuisine. We also offer competitive wages, flexible working hours, and opportunities for career advancement.

About us

Mon Chinese Roti Pte Ltd is a well-established and respected Chinese restaurant in Malaysia. We pride ourselves on using only the freshest, high-quality ingredients to create traditional dishes that celebrate the rich culinary heritage of China. Our goal is to provide our customers with an unforgettable dining experience every time they visit.

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Job Overview:

As a Commis Chef, you will assist in the preparation, cooking, and presentation of food in the kitchen. This is an entry-level position for individuals looking to develop their culinary skills in a professional kitchen. You will work under the supervision of senior chefs, learning about food preparation techniques, kitchen operations, and safety protocols while contributing to the overall success of the kitchen team.

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring.
   Prepare basic dishes and follow recipes to produce consistent food quality.
   Maintain stock levels and ensure ingredients are fresh, correctly stored, and rotated.
   Assist with mise en place (preparation and organization of ingredients) for various dishes.
   
2. Cooking and Food Production:Cook food according to specific recipes and procedures, ensuring consistency in taste, presentation, and portion size.
   Work in various sections of the kitchen, such as the grill, fry, or pastry sections, under the direction of senior chefs.
   Assist in preparing appetizers, side dishes, and garnishes for main courses and desserts.
   
3. Maintaining Cleanliness and Hygiene:Ensure the kitchen and workstations are kept clean, organized, and sanitized according to health and safety standards.
   Clean kitchen equipment, utensils, and surfaces after use.
   Follow proper food safety procedures, including safe handling, storage, and labeling of food items.
   Adhere to personal hygiene guidelines to ensure food quality and safety.
   
4. Stock Management:Assist in receiving and storing deliveries of food and supplies.
   Check food deliveries for quality and accuracy.
   Ensure stock rotation (FIFO: First In, First Out) and proper storage of ingredients to minimize waste.
   Notify senior chefs of low stock levels and help with inventory management.
   
5. Teamwork & Communication:Work closely with other kitchen staff, including senior chefs, sous chefs, and kitchen assistants, to ensure efficient kitchen operations.
   Communicate effectively with colleagues to ensure orders are prepared and delivered in a timely manner.
   Assist in coordinating tasks and ensure smooth service during busy periods.
   
6. Learning & Development:Actively participate in training sessions and learning opportunities.
   Demonstrate a willingness to learn and improve cooking techniques and skills.
   Take on additional responsibilities and assist senior chefs in more complex tasks as experience grows.
   
7. Health & Safety:Adhere to all food safety regulations, including HACCP (Hazard Analysis Critical Control Point) guidelines.
   Follow proper procedures for handling hazardous materials (e.g., cleaning chemicals, hot surfaces).
   Report any issues related to equipment malfunctions, accidents, or safety hazards to senior kitchen staff.
   

Job Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production.
   Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards.
   Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation.
   Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.
   
2. Team Supervision and Leadership:Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard.
   Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations.
   Delegate tasks and manage workloads during service to ensure timely and efficient food delivery.
   Provide regular feedback and guidance to the kitchen team to maintain high performance.
   
3. Food Quality and Consistency:Maintain consistency and quality of food preparation and presentation at all times.
   Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards.
   Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.
   
4. Inventory and Stock Management:Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly.
   Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality.
   Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).
   
5. Health, Safety, and Hygiene:Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations.
   Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations.
   Ensure that all kitchen staff follow proper food handling and sanitation procedures.
   Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.
   
6. Collaboration with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly.
   Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions.
   Maintain open communication with the service staff to ensure orders are processed accurately and on time.
   
7. Cost Control and Budgeting:Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage.
   Help with the development and implementation of strategies to reduce food waste and optimize resources.
   Monitor portion sizes and ensure that ingredients are used efficiently.
   
8. Assisting the Head Chef:Assist the Head Chef with menu planning, recipe creation, and cost control.
   Take charge of the kitchen and operations in the absence of the Head Chef.
   Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.
   

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Prepare food requests from our menu.
• Prepare and cook a variety of other dishes, including fried chicken and other menu items.
• Monitor food stock, maintain supplies, and place orders when required.
  Suggest new recipes to renew our menu and attract more clients.
• Consistently adhere to grooming and appearance standards.
• Prepare specific food items and meal components at your station.
• Collaborate with the culinary team to ensure high-quality food and service.
• Clean the kitchen and equipment before and after food service.
• Conduct stocktaking and order supplies for your station.
• Coordinate and cooperate with other kitchen staff to complete tasks.
• Apply safety standards and comply with health, safety, and hygiene guidelines and regulations.
• Regularly check the safety equipment for use.
• Report any mishaps in the kitchen.
• Improve food preparation methods based on feedback.
• Perform general housekeeping duties
  
  Requirements:
• Minimum 1 year of work experience as local Singaporean Food.
• Experience in preparing a variety of dishes
• Good understanding of food safety practices and hygiene.
• Excellent team spirit with a customer-focused attitude

• Prepare food for all customers according to procedures and our service standard.
• Create new dish and menu for some special VIP customer.
• Lead the kitchen team in product innovation, product planning, and menu design
• Managing food purchasing and storage
• Ability to handle the food production processes from beginning to end.
• Make sure the end product and the cooking process conform to procedures and standard.
• Purchasing fresh seafood daily for weekly special dish.
• Prepare the appropriate amount of food according to daily food chart
• Assist in training of new staffs.
• Any other job related duties requested from senior staff.
• At least 3 years of experience working in the kitchen
• Must have good working attitude
• Ability to innovate and create new menu
• Ability to work effectively as a team
• Willing to go the extra mile for the business
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques

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

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Senior Chef (Soth & North Indian Dishes) & Operations to organize the kitchen’s activities and controls.

You will be first in command in the facilities and will create, and inspect dishes before they arrive to the customers ensuring the quality

• Must know Natural ingredients, no GMO, no Ajinomoto, no Vegetable oils, no Dalda, etc
• Supervise and coordinate with chefs, food preparation methods & determine how to present the food to customers
• Plan menus and ensure uniform serving sizes with quality of meals
• Maintain and Check Vendor's quality & Inventory Management
• Able to understand the overall operational activities of the kitchen to have consistency
• Adhere to hygiene & sanitation as per the Singapore Food Agency
• Must possess skills for administrative handling of restaurant operations
• Manage and discuss with the Team - about complaints and improvements to be made as per customer requirements
• Manage personal cleanliness and kitchen premises

Requirements

• Proven 10 to 15 years of experience as a Chef in F&B Sector
• Exceptional proven ability in kitchen management, responsibilities, communication, leadership skills, and monitoring process
• Up-to-date with culinary trends and optimized kitchen works
• Must have experience in South & North Indian Veg & Non-Veg Dishes including Tandoori & Sweets recipes
• Having a certificate in Hospitality Management is an added advantage
• Knowing Systems, Online Portals, Promotions, and Digital Platforms is an added advantage
• Have to Work on Weekend and Public Holidays
• Able to speak in multiple languages is an advantage as the need to service and communicate with different nationality customers

Job Summary

The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items is prepared and presented in accordance with the Hotel's standardized menu guidelines.

Key Responsibilities

• Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote healthy and safety

Key Requirements

• Minimum three (3) years of experience in a same capacity as Indian Chef in international luxury hotel groups
• Have good knowledge and skills in Indian cuisine
• Able to cook authentic South Indian delicacies
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able to multitask and thrive in a high pressure and fast-paced working environment

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

• 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 Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.