Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Chef de Partie to join our team. If you’d like to work with the likes of those with culinary and front of house experience

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Chef de Partie who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

You will report directly to the Sous Chef and are required to work closely with the Sous Chef and Chef de Cuisine in order to assist with the preparation, cooking, and presentation of produce. You will be responsible for running a section with the assistance of the Commis Chef.

What You’ll Do (but not limited to):

• Manage and maintain a section with the assistance of Commis Chefs.
• Prepare and cook food to the restaurant specific standards.
• Develop, mentor, and supervise the Commis Chef section.
• Implement wastage controls, section stock control and rotation.
• Complete the cleaning schedule for the kitchen.
• Have detailed knowledge of the full menu along with its respective ingredients.
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs set by the company and SFA. Achieve and maintain all health/safety requirements. Document cleaning schedules and temperature records.
• Report maintenance issues to your immediate supervisor.
• Use raw materials/ingredients in the correct and proper order.
• Give a detailed description of all dishes.
• Provide full support to the Head and Sous Chef, as well as other colleagues.
• Smoothly and efficiently run your section and complete tasks in a timely manner.
• Regularly and consistently train, coach, and support Commis chefs.

What You Bring:

• Minimum 3 years of relevant working experience with valid basic food hygiene certificate or equivalent.
• A good command of spoken and written English.
• Basic Microsoft Office knowledge.
• A positive outlook and outgoing personality.
• Experience in a specific entity’s cuisine will be a bonus [Western].
• Passion for Culinary Arts: Your love for cooking goes beyond the basics. You’re obsessed with flavours, techniques, and the art of plating.
• Zeal for Growth: You’re not just here for a job; you’re here for a culinary adventure. You crave learning, growing, and mastering the craft.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Continuous Learning: We’re always hungry for knowledge. Join a team that embraces continuous learning, where every day is an opportunity to grow and experiment.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Permanent, Fresh graduate

Pay: Up to $3,500.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

• Assist Chef with creation and preparation in the kitchen
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Checking & managing stock, including the receipt of deliveries and goods
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Maintain an exceptional level of cleanliness and hygiene at all times
• Ensure that the kitchen and equipment are always clean and meets the standards of HACCP and other government regulations.
• Responsible for maintaining the raw material inventory based on the daily orders and liaising with the Chef de Cuisine
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Performs ad-hoc duties as assigned

Job Requirements

• Preferably with a Certificate / Diploma in Culinary Arts
• 1 year of working experience in a similar capacity, preferred in Western/ fine dining cuisine
• Maintain the highest standards of professionalism, ethics, grooming, and attitude

Company Description

Grain Traders is a good food company that believes in nourishing people beyond meals. We serve inspired and consciously-prepared meals ready for enjoyment. The Grain Traders movement is not just about helping people eat well - we believe nourishment comes in many forms. Our team members are an essential part of this movement and we invite you to join us as we grow! If you enjoy working in a fast-paced exciting environment with an exceptional team, this is the place for you!

Company Benefits:

• Sales incentive program
• 6 days work week
• Medical benefits
• Staff meals
• Staff referral programme of $500
• Birthday Leave

Job Description – Chef de Partie

• Create a warm, welcoming, and positive environment for team members & guests.
• Delivering the highest quality of food and service by maintaining consistency, and accurately following recipes, SOPs, and rules & regulations set by the company.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Recording and discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Communicate with the culinary supervisor and manager to ensure required prep work is completed and if assistance is required.
• Is responsible for culinary food inventory, ensuring proper rotation, labeling of Ingredients, and practices FEFO (First Expiry, First Out) to reduce product waste.
• Adheres to the highest level of food safety & hygiene standards and ensures the cleanliness of chillers, freezers, and kitchen.
• Ensures all equipment is in good and safe working condition and alerts your supervisor or manager when items need repair or replacement.
• Protects the integrity of all recipes and procedures.
• Follow safety procedures and policies to ensure a safe environment.
• Overall team player and ability to work diligently to achieve outstanding service quality.
• Nurtures culinary skills, and trains and supervises junior team members on all recipes.
• Ensures proper food safety and hygiene standards are upheld by team members at all times.

Job Requirements:

• 3 to 5 years of kitchen experience in a fast-paced kitchen.
• Possess good leadership and management skills.
• Fully understand and embody Yonder’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Create an environment that is welcoming, respectful, and filled with positivity for team members and guests.
• A proactive team player who embodies our spirit of entrepreneurship and treats everyone with mutual respect.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proactive and willing-to-learn attitude.
• Results-oriented and impeccably organized.

Join Our Team and Enjoy Fantastic Benefits!

Job Description

Chef de Partie:

• All preparation and cooking based on daily production schedule
• Bulk cooking in central kitchen environment
• To ensure all packing room activity are as planned and follow
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management
• To ensure required workplace safety, food handling and hygiene standards are followed.
• To ensure all cook/operator in all production area work are efficiency and productivity
• Maintain a clean and organized production area
• Check that quantity and quality of finish goods are proper planned and done based on production schedule
• Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

• Five years experience or more in western cooking and managing a culinary team in a catering operation
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment
• Required to work on weekend and public holidays
• Required to start work early in the morning
• Staying East Preferred (Bedok)
• 6 days work week
• 7am to 5pm

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Job Description & Requirements

Job Description & Requirements

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

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 with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 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

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

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Junior Sous Chef.
• Assist to supervise line cook or commis, as required.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.
• Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.

ROLE REQUIREMENTS

• At least 2-3 years’ experience in a similar capacity.
• Experienced Leading Cooks are also welcome to apply.
• Working experience in the similar industry will be an added advantage.
• A valid food hygiene certification is mandatory.
• Flexibility to work rotating shifts, including weekends and public holidays.
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.

Kitchen Operations Management:

• Prepare tempura according to SOP to achieve consistency of food execution and food quality control before service / dispatch.
• Prepare, cook and present tempura effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of tempura
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Head Chef.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 2 years in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

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 with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 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

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

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

Responsibilities:-

• Responsible for daily pastry preparation and duties assigned.
• Assist in creation and development of new pastries.
• Assist in product quality control, inventory and ordering , food safety and hygiene management.
• Provide training and guidance to the junior pastry staff.
• Able to work closely with the team to ensure smooth and efficient operations.

Position: Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: $2100 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Marina One (Downtown / Raffles Place MRT)

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

ATTRACTIVE SALARY & BENEFITS

Location: 313 Somerset, Jurong Point, Woodleigh, Suntec City

Chef/ Kitchen Assistant

• Basic $1,800 + Fixed OT $1,020 + Performance Allowance $180 = $3,000
• 6 days/week
• 10 hours/day
• For Public Holiday, 1.5 overtime pay + $110 allowance

Requirements:

• Candidate with chef experience (chinese food) & zhi-char skillset can earn up to $3,500/month
• No need chef experience for kitchen assistant

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

Hot Side Chef de Partie

1. Reporting to Chef in Charge of production kitchen, able to do hot side menus including meat, sauces and Festive dishes eg Xmas , CNY etc

2. Able to handle all kinds of raw meat Pork, Chicken, Lamb, Beef.

3. At least 3-4 years working in hot side section able to do production cooking, not restaurant ala minute style ...

4. Cool headed and able to work under pressure

5. Able to communicate in English is preferred.

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 with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 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

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

Plan, prepares, and cooks food items to ensure the highest quality service and experience for customers

- Keep the kitchen organized and running efficiently

- Ensure proper food handling, sanitation and following food storage procedures

-Able to work in fast -paced environment

- Cook, clean assist other cooks and staffs.

- Menu planing

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Key Areas of Responsibility

• Oversee daily kitchen operations, ensuring efficiency and adherence to quality standards
• Ensuring all produce is purchased within company guidelines and that stock is controlled to the agreed standards maintaining GP margins within agreed budget
• Develop and enforce standard operating procedures for food preparation, cooking, and presentation
• To ensure the kitchen is manned efficiently at all times and that weekly rotas are written according to business needs and that staff are trained in all aspects of each kitchen section ensuring flexibility
• To be responsible for the daily control of the kitchens ensuring that all food is produced and presented to the highest standards at all times
• To ensure that menus are updated regularly keeping in touch with seasonality
• Manage food inventory, including ordering, receiving, and storage of supplies
• Monitor food costs and implement strategies to minimize waste and control expenses
• Develop and manage the kitchen budget, ensuring cost-effective operations
• To constantly keep up to date with current goings on in the industry, i.e. food trends, new restaurant openings etc
• To manage the Kitchen team ensuring appraisals and job chats are conducted regularly and within the Company standards
• To show due diligence and to ensure that the department has outstanding and consistent hygiene practices and that the department adheres to cleaning rotas and standard procedures
• To cater for Private Events in the club as required.
• Helping in any area of the club when circumstances dictate

Role and Responsibilities

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

1) Assist Executive Chef in Planning of Food Events and Promotions

2) Contribution of articles for SRC news on Food Events/Promotions.

3) Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained.

4) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions.

5) Attend to members’ complaints and feedbacks

6) Account for the Staff, expenses, food costs and performance of F&B Department.

7) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained.

8) Instil Discipline and provide training for Kitchen Staff.

9) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos.

10) Ensure sufficient of stocks for sale and requisition of stocks.

11) Conduct daily/monthly inventory on stocks.

12) Ensure food costs are maintained.

13) Any other duties/projects as assigned by Supervisor and/or Management

14) Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation