Executive Indian Cuisine Chef - Luxury Hotel Group

murray pte. ltd.; Singapore; On-site; SGD 120,000 - 190,000; Full time

Job summary

The Garcha Group, Singapore’s boutique hotel collection comprising Maxwell Reserve, The Vagabond Club and The Serangoon Club, invites a seasoned culinary manager to lead its kitchens with a focus on quality, creativity and guest satisfaction.

As part of the leadership team you will oversee menu development, maintain food safety and hygiene, train staff, and collaborate with resort operations to ensure seamless service across all outlets and events.

Qualifications

• High school diploma or GED required.
• Degree in Culinary Arts or Hotel/Restaurant Management with 10+ years’ experience preferred.

Responsibilities

• Ensure consistency and highest quality in 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.
• Conduct regular tours 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.

Education

High school diploma or GED

Degree in Culinary Arts, Hotel and Restaurant Management; 10+ years’ experience in culinary/F&B

Job description

The Garcha Group, Singapore’s boutique hotel collection comprising Maxwell Reserve, The Vagabond Club and The Serangoon Club, invites a seasoned culinary manager to lead its kitchens with a focus on quality, creativity and guest satisfaction.

As part of the leadership team you will oversee menu development, maintain food safety and hygiene, train staff, and collaborate with resort operations to ensure seamless service across all outlets and events.