Commis Chef

SSG HOTELS PTE. LTD.; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

A boutique hotel group in Singapore is seeking a professional line cook. You will prepare food to the chef’s specifications and assist with daily kitchen tasks to ensure customer satisfaction. The ideal candidate has experience in food preparation and demonstrates a commitment to quality and safety. This role offers unique benefits including food and beverage discounts across multiple hotel locations.

Benefits

Discounts on F&B and room rates

Access to learning and development tools

Yearly staycation including meals

20% off Food/Alcohol Bill

Qualifications

• Experience in food preparation and cooking.
• Ability to follow instructions from chefs.
• Strong attention to food quality and safety.

Responsibilities

• Set up and stock stations with necessary supplies.
• Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces).
• Cook menu items in cooperation with the kitchen staff.
• Clean stations and manage leftover food.

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 Collection Hotel (Marriott);
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);
• The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

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 worldwide.
• Access to the “Global Learning + Development” tool for personalized learning experiences to support your Marriott career journey.
• 2 nights yearly staycation, including all meals and beverages (including alcohol), in any of the 4 Garcha Group hotels in Singapore.
• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars.

We are looking for a professional line cook to:

• Prepare food to the chef’s specifications and set up stations for the menu.
• Assist the executive and sous chef with daily tasks.
• Contribute to customer satisfaction and acquisition goals.

Duties & Responsibilities:

• Set up and stock stations with necessary supplies.
• Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces).
• Cook menu items in cooperation with the kitchen staff.
• Follow instructions from the executive or sous chef.
• Clean stations and manage leftover food.
• Maintain appropriate inventory levels.
• Ensure food quality, timely service, and safety regulations are met.
• Maintain professionalism and positive interactions with coworkers and customers.