Head Chef (Indian Cuisine)
4000 - 6500 SGDFull-time
MURRAY PTE. LTD.
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);
- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);
- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).
Restaurants & Bars:
· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)
· Whiskey Library & Jazz Club (The Vagabond Club)
· GupShup (The Serangoon House)
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 attached for full Marriott benefits)
- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.
- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars
Responsibilities include but are not limited to:
- 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
- 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
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 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
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.
Vacancy posted 7 days ago
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