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)

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott)

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

. Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

. Whiskey Library & Jazz Club (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 rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the Global Learning + 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 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Set up and maintain kitchen workstations, ensuring all necessary ingredients, equipment, and supplies are readily available.
Prepare ingredients for service, including chopping vegetables, portioning meat, preparing sauces, and other food preparation tasks.
Prepare and cook menu items in accordance with established recipes, portion standards, and presentation guidelines.
Coordinate with kitchen team members to ensure food is prepared and served consistently, efficiently, and in a timely manner.
Follow instructions and directions provided by the Executive Chef, Sous Chef, and other senior kitchen personnel.
Maintain cleanliness and organization of workstations, kitchen equipment, and food preparation areas.
Ensure proper food storage, labeling, stock rotation, and handling of leftover ingredients to minimize food wastage.
Monitor inventory levels and replenish ingredients and supplies as required.
Ensure compliance with applicable food hygiene regulations, sanitation requirements, and workplace safety standards.
Maintain a positive, professional, and cooperative working relationship with colleagues and other departments.
Perform any other duties or tasks as assigned by management.

Other Requirements:

Candidate must possess at least Professional Certificate/NITEC or equivalent qualification in any field, along with a valid Singapore WSQ Food Safety Course Level 1 Certification.

Proficient in spoken and written English to communicate effectively with guests and colleagues.

Minimum 2-3 years of relevant working experience in the hospitality industry is highly preferred.

Required skills: Hotel Culinary Experience, Diligent, Trustworthy, Articulate with strong communication and interpersonal skills.

Junior Sous Chef / Sous Chef - Indian Cuisine (Hotel)