Head Chef (Indian Cuisine)

MURRAY PTE. LTD.; Dublin; On-site; EUR 40,000 - 55,000; Full time

Benefits offered by this job

Discounts on F&B and room rates

Access to learning and development tools

Yearly staycation in hotels

20% off Food/Alcohol Bills

Job summary

A leading hospitality group in Dublin is seeking an experienced culinary professional to ensure the highest quality of food service in their kitchens. The ideal candidate should have strong culinary skills, the ability to develop creative menu items, and solid experience in managing food quality and presentation. Responsibilities include overseeing kitchen cleanliness and adhering to food safety standards while guiding junior staff and complying with company policies. The position offers exciting opportunities in a dynamic environment.

Qualifications

• Minimum 5 years’ experience in culinary, food and beverage or related professional area.
• High school diploma or GED.
• Degree from an accredited university in Culinary Arts preferred with minimum 10 years’ experience.

Responsibilities

• Ensure consistency and quality in food served.
• Responsible for kitchen cleanliness and compliance with standards.
• Develop new recipes and menu items.

Skills

Culinary skills

Food presentation

Creative menu development

Quality control

Education

Culinary Arts degree

Job description

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)
• Duxton Reserve, Autograph Collectionिऔडcollection Hotel (Marriott)
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott)
• The Serangoon Club, a Tribute Portfolio Hotel (Marriott)

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‑laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room wates in 7,000+ hotels worldwide.
• As an associate of a Marriott hotel, you have access to the “Global Learning.Rest+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 4 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 ballroom.
• Menu development for special occasions and events
luxurious? (keep original text)

Administrative

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
ljive <불.
• 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 Bangekomen 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 steen benchmark 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 예방 workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to crew any additional duties and responsibilities suitable support.
• 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 filtrating business.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of each 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 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

• 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.