Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Responsibilities

Assist Executive Chef oversee daily activities

Assist Executive chef to create menu recipes

Supervise, motivate and work closely with other in the kitchen

Assist in food order, cost control and inventory level

Cooking and preparation high quality dishes

Direct food preparation process

Train staff and scheduling shifts

Requirement

Knowledge of F& B professional principles and practices

Familiar order and inventory system

Awareness with culinary trends and best cooking practices

Interpersonal communication

Sous Chef

Location: Takashimaya Shopping Centre

Working Days: 6 days per week (Off on weekday)

Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster

Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

WhatsApp: +65 9837 8400

Lim Jun Yao Reg No.: R1989028

The Supreme HR Advisory Pte Ltd EA No.: 14C7279

Sous Chef

• Location: Takashimaya Shopping Centre
  Café Name: PAZZION Café
• Working Days: 6 days per week (Off on weekday)
• Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster
• Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• To take charge in the preparation of the Japanese cuisine
• To ensure consistent adherence to recipes, presentation standards, and food safety protocols
• To contribute to the development and refinement of the menu, incorporating innovative techniques and flavours
• To maintain a well-organised and efficient kitchen environment, optimising workflow and stock management
• To foster a positive and collaborative work culture within the kitchen team

Requirements:

• Minimum 2-3 years of experience in the preparation of Japanese cuisine
• Proficient in Japanese cooking techniques
• Preferably with deep understanding of traditional techniques and flavour profiles
• Excellent culinary skills, including proficiency in food preparation and plating
• Exceptional attention to detail and a commitment to maintaining the highest standards of food quality and presentation
• Excellent time management and problem-solving skills to ensure efficient kitchen operations
• Passionate about the culinary arts and driven to continuously learn and improve

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Assisting the Pastry Chef in the concept's pastry offerings
• Setting up and stocking up stations with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Handling stock inventory appropriately
• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Sous Chef

• Location: Takashimaya Shopping Centre
  Café Name: PAZZION Café
• Working Days: 6 days per week (Off on weekday)
• Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster
• Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Hilton Garden Inn Singapore Serangoon is seeking an experienced and skilled Sous Chef to join our culinary team. As a key member of our Food and Beverage department, you will play a crucial role in maintaining the highest standards of food quality, presentation, and service.

Job Summary:

We are looking for a talented and motivated Sous Chef to lead our kitchen team and contribute to the success of our Food and Beverage department. The successful candidate will be responsible for overseeing the production, preparation, and presentation of all food items, as well as managing kitchen operations, costs, and team members.

Responsibilities:

- Supervise and lead the kitchen team to ensure the highest standards of food quality, presentation, and service

- Manage kitchen operations, including food preparation, production, and presentation

- Control and analyze quality levels, guest satisfaction, merchandising, operating costs, and cleanliness

- Develop and implement formal training plans for kitchen team members

- Maintain up-to-date standard recipe files and participate in menu planning and pricing

- Handle guest complaints and inquiries in a courteous and efficient manner

- Collaborate with other departments to ensure seamless service delivery

Requirements:

- Minimum 3-5 years of experience as a Sous Chef or similar role

- Strong leadership and team management skills

- Excellent culinary skills and knowledge of food safety and hygiene practices

- Ability to work under pressure and manage multiple tasks simultaneously

- Strong communication and interpersonal skills

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Description – Junior Sous Chef (Bakery)

• Perform his/her work as part of a high-performing team and be able to work independently
• Bake and supervise the variety of sourdough loaves and other products as required in the bakery to excellent quality
• Work efficiently to lead & drive the required amount for retail and wholesale production
• Drive training and have a thorough understanding of the company’s processes & SOPs
• Promote a culture of teamwork

Technical Skills & Production – Practical Assessment

• Feed starter and keep it secure
• Scaling/Measuring ingredients accurately
• Mixing both by hand and with an industrial mixer
• Cutting and shaping the dough

Dough Management

• Deep understanding of the fermentation process
• Timely cutting, shaping, and chilling
• Problem-solving for wet, dry, and slow dough
• General problem solving
• Effective daily time management and multitasking

Bake Management

• Scoring: deep understanding of scoring techniques based on dough composition
• Loading and unloading dough; speed and accuracy
• Quality control: consistent production and in-depth understanding of final product standards in terms of shape, color, taste

Attitude and Communication

• Sharing knowledge, helping team members as and when required
• A clear understanding of the production board and communicating this within the team
• Work closely with logistics to deliver products on time
• Exhibit a positive attitude within the workplace
• Exercise problem-solving skills
• Practice excellent communication always
• Answering inquiries, attending to the needs of business stakeholders within the company compliance

Health and Safety

• Food preparation and storage of items
• Identifying potential dangers within the workplace
• Looking out for your team members
• Safe lifting and not overstretching physical capabilities
• Identifying early onset injuries and alerting management
• Sharing ideas on safer work processes and/or improvements
• Ensuring you are well rested and taking good personal care

Equipment

• Thorough use and knowledge of the tools and equipment within the business
• Cleaning equipment
• Immediately communicating any issues to management
• Handling with care and respect

General

• Always maintaining a clean working environment
• A clear understanding of the production board
• Following cross-check and HACCP procedures daily
• Managing inventory, expiry use by dates, first in first out system

Job Requirements

• At least 5 years of working experience in the related field is required for this position
• Proficient in Microsoft Office
• Good communication skills
• Leadership abilities

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

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

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

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

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

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

Job Responsibilities:

• Lead/facilitate the transfer of information regarding priorities, assignments and problem solving at various briefing sessions each day
• Ensure all team members under your supervision are scheduled according to the hotel’s level of business and daily check staffing availability
• Organize inventories and ensure clean, systematic storage of all food items
• Ensure a clean kitchen, hygienic work procedures and high safety standard
• Manage food cost whilst achieving high food quality
• Support senior leadership by developing and assuming basic management responsibilities
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

Job Requirements:

• Positive attitude and a team player
• Able to work rotating shifts and weekends/public holidays

JOB RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

JOB REQUIREMENTS:

• Recognised culinary qualification or similar discipline with minimum 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Day Work Week + 2 Sat (Mon-Fri 9am-6.30pm, Sat 9am-6.30pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.