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Senior Sous Chef (Indian Cuisine)

Ssg Hotels Pte. Ltd.

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10-15 Years
4,000 - 8,000 monthly SGD
a month ago
132 Viewed
2 Applied

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore's luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International-the world's largest and most prestigious hotel company.

Marriott Hotels:

. Duxton Reserve Singapore, Autograph Collection

. Maxwell Reserve Singapore, Autograph Collection

. The Vagabond Club, a Tribute Portfolio Hotel

. The Serangoon Club, a Tribute Portfolio Hotel

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-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

. As an associate of a Marriott hotel, you have access to the Global Learning + Development tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

. Comprehensive health insurance plan

. 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

. 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

  • 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 development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

  • Information update on functions
  • Maintenance updates
  • Highlights achievements, identified problems and challenges
  • Cost control updates
  • 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 Banquet 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 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 the workplace.
    Be harmonious and sensitive to the environment and cultural surroundings.

General

  • Strive to perform any additional duties and responsibilities given.
  • 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 property.
  • Arrive on time in full uniform in accordance with the company grooming guideline.
  • Maintain a thorough knowledge of the services and facilities of the 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 the 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

Education and Experience

  • 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.
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Last Updated: 10-07-2024 08:25:22 PM
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