Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Qualifications / Requirements

• Minimum 3 years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Good communication and customer contact skills.
• Knowledge of food and health safety standards including HACCP.

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

Key Responsibilities:

Responsibilities

1. Develop and execute a menu that integrates elements of Eastern and Western cuisines, creating harmonious and inventive fusion dishes.
2. Stay current with culinary trends and techniques from both Eastern and Western culinary traditions to continually inspire and evolve the menu.
3. Experiment with new ingredients and cooking methods to create unique flavor profiles and presentations.
4. Supervise and coordinate daily kitchen operations, ensuring efficiency, consistency, and high standards of food quality.
5. Oversee the preparation and cooking of fusion dishes, ensuring they meet the restaurant’s quality and presentation standards.
6. Manage kitchen staff, including training, scheduling, and performance evaluation, fostering a collaborative and productive environment.
7. Conduct regular quality checks of ingredients and finished dishes to ensure they meet the restaurant’s standards.
8. Address and resolve any issues related to food quality, presentation, or customer satisfaction promptly.
9. Ensure adherence to food safety and hygiene regulations in all kitchen operations.
10. Collaborate with front-of-house staff to ensure seamless service and alignment with the restaurant’s concept.
11. Engage in menu tastings and feedback sessions to continuously improve and adapt dishes.
12. Oversee inventory management, including ordering and controlling kitchen supplies to minimize waste and manage costs effectively.
13. Maintain accurate records related to food preparation, inventory, and equipment.
14. Assist with budgeting and cost control to ensure financial targets are met.
15. Interact with guests to gather feedback on fusion dishes and make adjustments as needed.
16. Participate in special events, promotions, and menu tastings to showcase the fusion cuisine concept.

Qualifications, Skills and Abilities::

• Minimum 5 years of experience
• Expert in international cuisines
• Specializing in seafood cuisine will be added advantage
• Specializing in fusion cuisine will be added advantage
• Staff Meal provided
• Transport claimable to and from work place to home
• Salary S$4,000 to S$6,000
• Immediate candidates are preferred
• Location: Changi Village Hotel

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

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 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

Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.
• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
• Check and correct (if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and to ensure good communication.
• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
• Notify any repairs / Maintenance to Restaurant Manager.
• Make good order and enter correctly in the system and Stock Checklist.
• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
• Cooperate with Restaurant Manager in checking time record for team members.

Food and Cost Management

• Prepare, cook food and be able to develop innovative ideas for new recipes.
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
• Responsible for approving all prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently.
• Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure compliance to established standards.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchen team.
• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors
• Specialise in Thai/ Asian/ Western Cuisine
• Computer literate in Word, Excel, PowerPoint
• At least Professional Certificate in Culinary Arts or any related fields
• At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
• Able to work well in a team

Job Description & Requirements

Peircetree EA Pte Ltd is a cross-border service organization with plenty of exciting businesses and subsidiaries in the Asian Region. Headquartered in Singapore with its subsidiaries in South Korea, Thailand, Hong Kong, and Philippines, customer satisfaction is our top priority.

Join us in our new venture - Mr B Cafe - specializing in local & western delights, and be a part of our pre-opening team in this exciting phase. Be involved in making key decisions, giving suggestions to stakeholders, strategizing the direction of the business, and contributing to high service standards to ensure that our customers will have a positive dining experience!

Job Scope:

• Assisting Head Chef in menu planning, food preparation, and managing kitchen staff.
• Perform ad-hoc duties as requested by the Head Chef
• Ensuring the quality of the food served and maintaining food hygiene standards
• Maintain adequate pantry inventory and track expenses
• Local and Malaysian cuisine knowledge a plus
• Obtained Food hygiene certificate
• Strong organizational skills
• Excellent leadership skills
• Knowledge in menu planning and food costing
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Willing to work on weekends and shift rotation
• Singaporeans or PR only
• All racial demographics are welcome

Requirements

• At least 3 years of experience working in Western cuisine
• Local and Malaysian cuisine knowledge a plus
• Obtained Food hygiene certificate
• Strong organizational skills
• Able to provide Food Tasting Sample
• Knowledge in menu planning
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Willing to work on weekends and shift rotation
• Singaporeans or PR only

Benefits;

• Meals covered while on duty
• Transport covered if working hours extend over 11pm
• Sales incentives upon hitting targets
• Yearly bonus based on performance review

Schedule:

• Operational days - Tuesdays to Sundays
• Operational hours - 0800-1230
• Schedule and roster to be arranged with the Managing Director/Head Chef
• Not more than 44 hours a week. Any overtime incurred will be paid accordingly.

Location:

• Beach Road

Salary:

• SGD2700-SGD3200 monthly depending on experience

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 8 Feb 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

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

Roles & Responsibilities:

1) Cooking food in a timely manner.

2) Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

5) Ensure compliance with all health and safety regulations within the kitchen area.

6) Conduct final check on finished product to ensure that food quality and presentation are in accordance with specifications of the menu

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

Job Description:

• Is responsible for the daily smooth operation of the department and to take over in the absence of the Executive Chef
• To ensure that food quality is of high standards and consistent
• Follow at all times HACCP standards in a professional manner
• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests
• Ensure that all standard recipes are followed in the preparation process
• Ensure that all staffs are aware of the Safety policy of the section
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates
• Control the food cost and food quality in the kitchen
• Supervise all subordinates independently and in a professional manner
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values

Requirements:

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 4 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for details
• Multicultural awareness and ability to work and thrive within a culturally diverse environment

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 8 Feb 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

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

Roles & Responsibilities:

1) Cooking food in a timely manner.

2) Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

5) Ensure compliance with all health and safety regulations within the kitchen area.

6) Conduct final check on finished product to ensure that food quality and presentation are in accordance with specifications of the menu

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

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

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

Our client is a well-established F&B operator in Singapore, renowned for managing a diverse portfolio of multi-concept gastrobars in prominent locations. They are seeking a Sous Chef with specialized expertise in Japanese cuisine.

Note:

Working Hours: Mon to Sat, 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM (Taxi claim reimbursement)

• Delicate knife skills for poultry and fish trimming
• Skilled with yakimono, agemono, sushi/sashimi,
• Good knowledge of Japanese ingredients
• Manage and uphold standards and discipline
• High level of time management skills
• Work under pressure, fast paced bistro bar
• Administrative task - Implement SOP, rostering, costing, ordering, stock taking

Requirements:

• With valid food hygiene certification
• experience in Japanese Cuisines
• With good Japanese Cutting Skillset

Interested candidates, please click APPLY or email updated CV to: [email protected]

Gemini Personnel Pte Ltd

EA License number: 23s2015 | EA Registration number: R24120181

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