Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

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

- 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

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.

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

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

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.

Roles and Responsibilities

Responsibilities:

· Develop and plan menus and daily specials

· Create prep lists for the kitchen crew

· Manage food costing and inventory

· Maintain standards for food storage, quality and appearance

· Ensure compliance with applicable health codes and regulations

· Establish maintenance and cleaning schedules for equipment, storage and work areas

Duties:

· Preparing and Cooking of food

· Ensure consistency in food quality, presentation and standards

· Comply with F&B safety & hygiene and Workplace safety & health policies and procedures

· Maintaining the cleanliness of the food preparation area

Requirements:

· At least 3 years of cooking / relevant experience

· Passion for cooking and a positive attitude

Applicant has to be able to handle entire Kitchen on himself.Should be team playerand be able to train other junior Chefs. Knowledge of North Indian Cuisine is amust . Knowlege of Tandoor and curries is essential for the applicant . Food costing including portion control and plating is also essential . Applicant has to work with Director operations to run the operations including hygiene procedures of the restaurant .

Know of bar has to good as its a must to know cocktails and wines

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

applicant has to be team player and need to know North indian cuisine including Tandoor and curry.Has to know menu planning and portion control, plating and creative menu. Work with the GM of the restaurant to plan weekly and monthly forecast of sales . Chef has to know as to how to preaprea ll the dishes in the menu and also train the local junior chefs

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

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

Job Description:

We are seeking an experienced and dedicated Sous Chef specialised in authentic Indian cuisine to join our team. As a Sous Chef, your primary responsibility is to create and prepare authentic Indian dishes while upholding high standards of food quality and presentation. You will also take charge of managing the kitchen staff, overseeing food preparation processes, and ensuring strict compliance with health and safety regulations.

Responsibilities:

• Create and prepare authentic Indian dishes in adherence to traditional recipes and standards.
• Develop new menu items and specials, staying true to Indian culinary traditions.
• Manage kitchen staff, including training, scheduling, and supervision.
• Oversee food preparation processes to ensure consistent quality and freshness.
• Monitor and manage inventory levels, placing orders as necessary to maintain stock.
• Ensure strict compliance with health and safety regulations and sanitation standards.
• Collaborate with the management team to devise cost-effective menus and pricing strategies.
• Maintain a clean and organized kitchen environment, including equipment upkeep.
• Stay abreast of industry trends and new ingredients to enhance menu offerings.
• Handle customer inquiries and special requests related to menu items.
• Cross-deploy to F&B outlets for cost efficiency and operational needs.

Requirements:

• Proven experience as an Indian Chef, ideally in a high-volume Indian restaurant, catering or events setting.
• In-depth knowledge of Indian cuisine, spices, and cooking techniques.
• Strong leadership and management skills, motivating and supervising kitchen staff effectively.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced environment, managing multiple tasks concurrently.
• Attention to detail and a passion for delivering exceptional food and customer service.
• Flexibility to work varying hours, including evenings, weekends, and holidays.
• Formal culinary training or certification is a plus.
• Ability to collaborate with the managerial chef team for work plan.

Preferred Qualifications:

• Experience with menu development and cost control.
• Knowledge of regional Indian cuisines and their unique characteristics.
• Familiarity with kitchen equipment and utensils used in Indian cooking.

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and SFA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

• Maintain standards of hygiene and cleanliness in all kitchen and related areas.
• Co-ordinate with Sous Chef in ensuring that Kitchen operations are efficient and timely.
• Recommend and organize proper and systematic storage of food items in the kitchen.
• Assist in preparing duty rosters schedules vacation and public holidays accordingly.
• Competent in health & safety, and other emergency procedures.
• Direct and handle all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Prepare duty rosters as directed, and schedules vacation and public holidays accordingly.
• Ensure the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and stored hygienically and kept safely.
• Ensure that an accurate and up-to-date maintenance in recipes.
• Assists in menu planning and utilises sales analysis.
• Undertake any other duties assigned by the management.

Primary Responsibilities

• Set up workstation with required Mise en place, tools, equipment and supplies according to standards
• Inspect the cleanliness and working condition of all tools, equipment and supplies to ensure the compliance with standards
• Check production schedule and pars
• Establish priority items for the day
• Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Ensure that the team complies with the health and safety standards
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years’ experience in F&B industry at supervisory level in a Thai Cuisine restaurants
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good management of food cost and stock inventory
• 5 working days per week with the ability to work on weekends/public holidays

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Brief description of the Restaurant

At Cedele, we believe that people are just as important as the food we serve. We take pride in being a company with a heart, and we provide a supportive, nurturing working environment through coaching, training, and development programs.

We are always on the lookout for enthusiastic people to grow with us – individuals who are passionate about life, food, and the human connection.

If that’s you, we’d love to hear from you!

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Working hours

• 5 days / 44 hours (Including weekends and PH)

Brief description of the Restaurant

At Cedele, we believe that people are just as important as the food we serve. We take pride in being a company with a heart, and we provide a supportive, nurturing working environment through coaching, training, and development programs.

We are always on the lookout for enthusiastic people to grow with us – individuals who are passionate about life, food, and the human connection.

If that’s you, we’d love to hear from you!

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Summary

Reporting to the Executive Chef, the Chef de Cuisine is responsible and accountable for the overall success of Dolce Vita. He/she will personally perform tasks and lead the culinary colleagues in daily operations. He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets set by the Executive Chef.

Key Responsibilities

• Prepares and cooks foods of all types, on a regular basis or for special guests or functions
• Develops, designs, or creates new applications, ideas, menus, promotions, or products, including artistic contributions
• Oversee food preparation in the kitchen to ensure timely production and quality of food are met
• Ensure and maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
• Ensures compliance with food handling and sanitation standards
• Follows proper handling and right temperature of all food products
• Supervises kitchen shift operations and ensures compliance with all MOHG policies, standards, and procedures
• Maintains purchasing, receiving and food storage standards
• Review and implement necessary maintenance of all kitchen equipment
• Observe and anticipates business volume and adjust kitchen’s inventories when necessary
• Develop and implement training plans for colleagues to develop critical skills such as culinary and customer service skills and to ensure that the team’s knowledge on kitchen safety is up to date and refreshed regularly
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Provide leadership, training, and supervision to the team
• Participate and contribute actively to the development of the kitchen through business strategies discussions
• Plan and prepare the team’s duty roster on a weekly basis
• Review manning level on a regular basis to ensure that kitchen is operating at an optimal level where both financial goals and business goals such as guest satisfaction are uncompromised
• Work with the Executive Chef to develop new menu and recipes

Key Requirements

• Minimum three (3) years of experience in a same capacity as Chef de Cuisine in international luxury hotel groups or well known Italian restaurant.
• Service-oriented team player with strong leadership and people skills
• Able to multi-task and work in a fast-paced environment

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Executive Chef Responsibilities:

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

A fantastic opportunity for an experienced Indian Chef De Cusine for a popular restaurant to join their team.

Looking for a talented, dedicated, and innovative Chef with vast knowledge in Indian cuisine who can work in a dynamic environment. hould have extensive knowledge of food sanitation and safety.