Head Chef (Indian Cuisine)

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 assig…