Chef De Cuisine (Chinese Cuisine)

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

Reserve Singapore, Autograph Collection

Vagabond Club, a Tribute Portfolio Hotel

Serangoon Club, a Tribute Portfolio

Hotel

Restaurants &

Bars :

(Duxton Reserve)

Isabel Bar, Officers' Mess Polo Bar (Maxwell

Reserve)

Sharab aur Kebab (The Vagabond Club)

(The Serangoon House)

Garcha Group

Benefits :

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

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

yearly staycation including all meals and beverage (incl.

alcoholic) in any of the four Garcha Group hotels in

Singapore

Garcha Group restaurants and bars and all Marriott

hotels

Operational

Ownership

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

Administrative

Conducts

Monthly Meetings To Discuss The

Following

Information

update on functions

Maintenance

updates

Highlights achievements, identified

problems and challenges

Cost control

updates

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

Financial

Performance

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%

People

Management

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 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

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

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.

JOB

REQUIREMENTS

Education and

Experience

High school

diploma or GED; 5 years' experience in the culinary, food and

beverage, or related professional

area.

OR

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.