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)

• Gup Shup (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 with Raffles Insurance with the option to upgrade 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
  

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

• As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

• Maintain kitchen hygiene and safe food storage and rotation.

• Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

• Responsible for the day to day management of staff working in the Department.

• Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

• Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

• Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

• Complete daily Stores Requisitions

• Liaise with other Chefs to streamline operations.

• Supervise and or prepare daily food preparation and service requirement.

• Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

• Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

• Coordinate service between F.O.H and B.O.H.

• Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

• Provide training in food skills and knowledge to F.O.H staff.

• Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

• Supervise the job tasks and quality of Kitchen Stewards work.

• Completely understand, implement and ensure adherence to Award provisions, and policies.

• Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

• Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

• Undertake any additional duties as requested by the Hotel Management.

• Follow food safety program

• Exercise quality control and portion control measures, as well as wastage minimization.