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Chef De Partie (Western Cuisine)

Chef De Partie (Western Cuisine)

MURRAY PTE. LTD.Singapore
30+ days ago
Job description

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 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

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