This job offer is not available in your country.
Head Chef (Indian Cuisine)
MURRAY PTE. LTD.D08 Little India, SG8 days ago
Job descriptionYellow 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) As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse / domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey Comprehensive health insurance plan 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens. Ensure the quality and cleanliness of all food displays to the minimum standards of the company. Ensure maximum creativity in all food displays. Responsible for ensuring smooth and effective communication among the host. Ensures that host is fully aware and complies with the resort guidelines set by management. Comply with local legislation food service standards and temperatures. Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule. Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to. Ensures that all kitchen personnel follow the company’s grooming standards. Recipe development for new items on the menu or Seasonal Menu’s. Menu development for special occasions and events Information update on functions Maintenance updates Highlights achievements, identified problems and challenges Cost control updates Guest critique feedback Hygiene and Sanitation issues Discusses profit & loss compared to budget / forecast figures Attends F&B Communication / strategy meeting Attends Executive Committee meetings forecast figures Conducts daily briefing which will include : Important hotel / divisional / section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity Maintains proper and adequate controls over purchase orders and requisitions Monitor on monthly food inventory turnover and slow-moving items Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification Reviews food cost analysis on a daily basic to maintain in line budget and forecast Analyses top 20 highest consumable purchased items on a monthly basis Conduct monthly market survey To monitor and fully implement the portion control established with the recipe cards and butcher test To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times Reviews and analyses monthly profit and loss statement with Financial controller and GM / Hotel Manager / Resident Manager Recommends / institutes measures for control for any deviation of plus or minus 5% Delegate duties and responsibilities to other hosts in the department as appropriate. Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards Single out potential host for development and prepare succession plan Ensures progressive training for on-the-job skills and technical job knowledge Ensures compliance with minimum training level as required by policy is met Conducts regular weekly training session Conducts performance appraisals of essential culinary management host Regularly solicits feedback from supervisors on performance of individual host, and / or personal observes host performance Conducts yearly appraisals of direct reports To provide honest and fair feedback to GM / Hotel Manager / Executive Chef / Resident Manager Strive to perform any additional duties and responsibilities given. Behave in a professional manner at all times and be an example to all. Abide by the company’s principles, core values, best practices, guidelines and objectives. Respect other cultures and nationalities to help build and maintain a strong, loyal team. Project a proactive and positive approach in all dealings with the team. Respond to change in the departmental function as dictated by the industry, company or property. Arrive on time in full uniform in accordance with the company grooming guideline. Maintain a thorough knowledge of the services and facilities of the hotel / resort. Complete any other duty assigned by management Be flexible to be deployed in different business functions in accordance to skills and need of the business Able to guide associates and junior staff on technical aspects of the job Flexibility to work in any of The Garcha Group hotels as assigned. High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area. Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.
Roles & Responsibilities
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 :
Garcha Group Benefits :
Operational Ownership
Administrative
Conducts Monthly Meetings To Discuss The Following
Financial Performance
People Management
Sustainability
Ensure minimum wastage and sustainability practices are followed in the in the workplace.
Be harmonious and sensitive to the environment and cultural surroundings.
General
JOB REQUIREMENTS
Education and Experience
OR
Tell employers what skills you have
Menu Development
Sustainability
Food Safety
Restaurants
Cooking
Food Quality
Inventory
Property
Purchasing
Sanitation
Strategy
Restaurant Management
Cost Control
Turnover
People Management
Culinary Arts
Create a job alert for this search
Head Chef • D08 Little India, SG
Related jobs
- Promoted
head chef - HERO HOLDINGS PTE. LTD.
HERO HOLDINGS PTE. LTD.D13 Macpherson, Braddell, SG 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,...Show moreLast updated: 13 days ago
- Promoted
HEAD CHEF - R E & S ENTERPRISES PTE LTD
R E & S ENTERPRISES PTE LTDIslandwide, SG Prepare Authentic Japanese Cuisine.Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.
Oversee the implementation of processes and guidelines in Ki...Show moreLast updated: 9 days ago
- Promoted
HEAD CHEF
TRIO KIM PTE. LTD.D02 Anson, Tanjong Pagar, SG The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet.He / She plans the menu and liaises with suppliers.
He / She controls the budget and ensures the qu...Show moreLast updated: 7 days ago
- Promoted
Head Chef (Indian Cuisine) - MURRAY PTE. LTD.
MURRAY PTE. LTD.D08 Little India, SG 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 ...Show moreLast updated: 8 days ago
- Promoted
HEAD CHEF - D08 Little India, SG
ONE VISA PTE. LTD.D08 Little India, SG We are seeking a skilled and creative Head Chef to lead our restaurant kitchen.The Head Chef will be responsible formenu creation, daily kitchen operations, team supervision, and ensuring that all ...Show moreLast updated: 1 day ago
- Promoted
Head Chef
THE NAUGHTY CHEF PTE. LTD.D14 Geylang, Eunos, SG We are an Italian Inspired cafe in the midst of expanding and we are in need of passionate individuals to join our team!.
We are located at Ubi and If you would like to work in a fun environment wit...Show moreLast updated: 23 hours ago
- Promoted
Head Chef / Chef - MIN JIA PTE. LTD.
MIN JIA PTE. LTD.D01 Cecil, Marina, People’s Park, Raffles Place, SG The Head Chef is responsible for leading the kitchen team, planning and executing menus, maintaining food quality and consistency, and ensuring compliance with food safety and hygiene standards.Thi...Show moreLast updated: 6 days ago
- Promoted
Head Chef (Indian Cuisine) - D08 Little India, SG
MURRAY PTE. LTD.D08 Little India, SG 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 ...Show moreLast updated: 8 days ago
- Promoted
Head Chef - D08 Little India, SG
KOMALA'S PTE LTDD08 Little India, SG Must need to work on weekends and public holidays.Preparation of menus relevant to a diversity of clients.Ordering and stock control of food and related items.
Participating in the development of tr...Show moreLast updated: 6 days ago
- Promoted
- New!
Head Chef
FOOD CONCEPTS GROUP SINGAPORE PTE. LTD.Islandwide, SG Food Concepts Group has been a leader in Singapore’s dining scene since 2011, with over a decade of success and innovation.
Our portfolio includes Altro Zafferano and two outlets of Griglia Open Fir...Show moreLast updated: 3 hours ago
- Promoted
HEAD CHEF - SINGAPORE AO WEI PTE. LTD.
SINGAPORE AO WEI PTE. LTD.D27 Yishun, Sembawang, SG Knowledge and creativity in using spices for dishes.Experience with menu creation is a plus but not a must.Experience in kitchen inventory and ordering.
Able to work with head chef to come up with s...Show moreLast updated: 13 days ago
- Promoted
Head Chef | Up to $5000 | 5 Days | Central - HEY ROCKET PTE. LTD.
HEY ROCKET PTE. LTD.Islandwide, SG Captain the kitchen crew and run daily operations with precision.Lead menu development focusing on creativity, seasonality, and sustainability.
Collaborate closely with the GM to ensure smooth FOH &...Show moreLast updated: 13 days ago
- Promoted
HEAD CHEF
MJ PTE. LTD.D02 Anson, Tanjong Pagar, SG The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet.He / She plans the menu and liaises with suppliers.
He / She controls the budget and ensures the qu...Show moreLast updated: 7 days ago
- Promoted
Head Chef - SAFFRONS @ 1163 PTE. LTD.
SAFFRONS @ 1163 PTE. LTD.D18 Tampines, Pasir Ris, SG Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard.
Assisting with menu development and planning.Ensuring that all dish...Show moreLast updated: 7 days ago
- Promoted
HEAD CHEF - 58 RECRUITMENT PTE. LTD.
58 RECRUITMENT PTE. LTD.D27 Yishun, Sembawang, SG Ability to track expenses and manage a budget.Ability to lead and inspire a team.Design menus that enhance customers’ culinary experience while keeping up high quality.
Submit cost proposals for men...Show moreLast updated: 6 days ago
- Promoted
Head Chef - VISTA F&B SERVICES PTE. LTD.
VISTA F&B SERVICES PTE. LTD.D19 Serangoon Garden, Hougang, Sengkang, Punggol, SG Ensure the quality of all the dishes adhere to company’s standard.Liaise with other department for the maintenance of kitchen equipment.
Supervise kitchen operations and ensure smooth flow of food.C...Show moreLast updated: 9 days ago
- Promoted
HEAD CHEF
DNA BISTRO PTE. LTD.D22 Jurong, Jurong Island, Tuas, SG We are looking for a chef to manage and operate our Vietnamese Restaurant.Must be able to professionally cook great Vietnamese cuisines and come up with enticing cuisines menu items.Possess good le...Show moreLast updated: 12 days ago
- Promoted
Head Chef - FURAMA PTE. LTD.
FURAMA PTE. LTD.D03 Queenstown, Tiong Bahru, SG Leads the culinary team and oversees all kitchen operations, ensuring high standards of food quality , safety and presentation.
This role combines creative menu development with strategic leadershi...Show moreLast updated: 13 days ago