Head Chef, Indian Cuisine — Luxury Hotels

MURRAY PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Benefits offered by this job

Hotel discounts

Learning & develop

Staycation 2 nights

Dining discount

Job summary

The Garcha Group in Singapore is seeking an experienced culinary leader to uphold the highest standards of taste, presentation and food safety across our boutique hotels. You will drive menu and recipe development, cost controls and supplier relations, lead kitchen teams, ensure hygiene and sustainability, and mentor junior staff across properties.

Education: degree in Culinary Arts or Hotel/Restaurant Mgmt; 10+ years of culinary experience (or 5+ with degree).

Qualifications

• High school diploma or GED; 5 years’ experience in culinary, food and beverage, or related professional area.
• 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.

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.
• Develop recipes for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events
• Manage food cost analysis and portion control; monitor FIFO and storage.
• Coordinate with hosts and management to ensure smooth service and grooming standards.

Education

High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

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.

Job description

The Garcha Group in Singapore is seeking an experienced culinary leader to uphold the highest standards of taste, presentation and food safety across our boutique hotels. You will drive menu and recipe development, cost controls and supplier relations, lead kitchen teams, ensure hygiene and sustainability, and mentor junior staff across properties.

Education: degree in Culinary Arts or Hotel/Restaurant Mgmt; 10+ years of culinary experience (or 5+ with degree).