Total 259 commis chef job vacancies in D08 Little India

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 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 including all meals and beverage (incl. alcoholic) 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 exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Job Description & Requirements

The Master Chef is responsible to manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

* Responsible for preparation and cooking food products as per the defined SOPs in a timely manner

* Preserve excellent levels of internal and external customer service

* Design exceptional menus, purchase goods and continuously make necessary improvements

* Identify customers needs and respond proactively to all of their concerns

* Lead F&B team by attracting, recruiting, training and appraising talented personnel

* Establish targets, KPI’s, schedules, policies and procedures

* Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

* Comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures).

* May be in an environment with potential exposure to injuries (i.e. Occupational Hazard)

* Comply with all health and safety regulations

* Report on management regarding sales results and productivity

REQUIREMENTS

* Proven food and beverage management experience

* Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

* Ability to spot and resolve problems efficiently

* Mastery in delegating multiple tasks

* Communication and leadership skills

* Up to date with food and beverages trends and best practices

* Ability to manage personnel and meet financial targets

* Guest oriented and service minded

* Culinary school diploma or degree in Food service management, BA, or related field preferred

* Work in a diverse service environment

* Must speak English, Hindi and preferably Telugu

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you!

As a Chef at the Village Inn, you will master our menu, with your food being the reason guests keep coming through our doors! You’ll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you?

Join us at Stonehouse Pizza & Carvery, we love our pizzas, we love our roasts, but mostly we love our people. If you fancy a pizza the action, we want to hear from you.

WHAT’S IN IT FOR ME?

• Flexible shifts to fit around you.
• A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we’ve got you covered.
• 20% discount off all of our brands for friends and family.
• Earned Wage Access – no more waiting for payday, you can access your earned pay when you need it.
  
• Opportunities to grow with paid for qualifications.
• Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
• Discounts on gym memberships.
• Team Socials – work hard, play hard!

On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you.

WHAT WILL I BE DOING? AS A CHEF YOU’LL…

• Prepare everything that is needed before service.
• Cook food to be proud of and know the menu inside out.
• Maintain the highest standards of cleanliness and safety.

Haven't got a CV to hand? Don't worry you don't need a CV to apply

Proud member of the Disability Confident employer scheme

Job Description & Requirements

RESPONSIBILITIES

• Ensure that food is prepared and served according to national food safety standards and the Brand’s accepted quality standards.
• Check daily mise-en-place, preparation, cooking and presentation of all food.
• Plans and co-ordinates the activities of kitchen and operations personnel engaged in preparing and serving food.
• Check the quality and quantity of raw material/food ingredients received from the suppliers.
• Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
• Ensure that the work stations are clean and sanitized and the proper safety procedures are observed by all kitchen staff at all times.
• Organize and ensure the kitchen is clean and tidy in accordance with food safety and hygiene standards
• Handle all kitchen equipment properly and maintaining in a good working condition
• Support the team in recipe development; planning and creation of new dishes
• Ensure food hygiene and safety standards are strictly adhered to statutory requirements
• Report to the Executive Chef
• Other duties as assigned by Management team.

Requirements:

• Minimum 5 years of related Work Experience
• Skilled at Tandoor, South Indian and North Indian Cuisines.
• Proven food and beverage management experience
• Ability to work cohesively as part of a team in a fast paced environment
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Customer-oriented mindset
• Work in a diverse service environment
• Speak Hindi, Telugu preferably

Required Skill(s):

• Tandoor/South Indian/North-Indian cuisine
• Creativity
• Team player
• Multi-tasking
• Attention to detail

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Are you passionate and innovative culinary artist ready to take you career to new heights? Join our dynamic team as a Chef in [Insert Location Air code] and bring your creative flair to the table. If you are hungry for a thrilling culinary adventure, then we want you!

What you’ll do:  

• Craft and execute mouth watering dishes with creativity and precision
• Lead kitchen operations, inspiring and mentoring the culinary team
• Collaborate with management to develop exciting and seasonal menus
• Ensure food quality, presentation, and adherence to safety standards
• Contribute to a positive and innovative kitchen culture

What you bring: 

• Proven experience as a Chef in a high volume setting
• Professional cookery or culinary education
• Passion for experimenting with flavours and ingredients
• Strong leadership and organisational skills.
• Commitment to maintaining the highest food safety and hygiene standards

What we offer: 

Working with Sodexo is more than a job; it’s a chance to be part of something greater. You’ll belong in a company and team that values you for you; you’ll act with purpose and have an impact through your everyday actions; and you’ll be able to thrive in your own way. In addition, we also offer a range of resources, rewards and benefits for our colleagues and their families:

• Unlimited access to an online platform offering mental health and wellbeing support.
• An Employee Assistance Programme to help with everyday issues or larger problems where you may need additional support, including legal and financial advice, support with work related issues or personal issues such as bereavement.
• Access to a 24hr virtual GP Service
• The Sodexo Discounts Scheme, offering great deals 24/7 (also open to friends and family).
• Save for your future by becoming a member of the Mercer Aspire Pension Plan
• A death in Service benefit for colleagues who pass away whilst employed by Sodexo
• Opportunities to enable colleagues to grow and succeed throughout their career at Sodexo, including apprenticeships and a variety of learning and development tools.
• Bike to Work Scheme to help colleagues to do their bit for the environment whilst keeping fit.

Ready to be part of something greater? Apply today! 

Sodexo reserves the right to close this advert early if we are in receipt of a high number of applications

• Chef Manager
• Monday to Friday 7am to 1pm
• 30h worked per week
• €19.23 per hour + Sodexo Benefits.
• Meals, Uniforms, Training

About Sodexo

At Sodexo, our purpose is to create a better every day for everyone to build a better life for all. As the global leader in services that improve the Quality of Life, we operate in 55 countries, serving over 100 million consumers each day through our unique combination of On-Site Food and FM Services, Benefits & Rewards Services and Personal & Home Services.

We are committed to being an inclusive employer. We are a forces friendly employer. We welcome and encourage applications from people with a diverse variety of experiences, backgrounds and identities. We encourage our employees to get involved with our Employee Networks such as Pride, Sodexo Parents & Carers, Sodexo Disability, Ability network, So Together, Generations and Origins.

We’re a Disability Confident Leader employer. We’re committed to changing attitudes towards disability, and making sure disabled people have the chance to fulfil their aspirations.

Click here to read more about what we do to promote an inclusive culture.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Must have knowledge on Natural Farming, no GMO, no Refined oils,etc
• Millet Specialist food recepies
• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Inspect supplies, equipment and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortage

Requirements

• Proven min 5 years above experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Must have exp in South and North-indian food.
• Must know atleast one Indian language like hindi and telugu.
• Must have extensive experiance in indian Breakfast items( like : Dosa , Idly, etc..) and southindian dishes.

Job Description & Requirements

RESPONSIBILITIES

• Ensure that food is prepared and served according to national food safety standards and the Brand’s accepted quality standards.
• Check daily mise-en-place, preparation, cooking and presentation of all food.
• Plans and co-ordinates the activities of kitchen and operations personnel engaged in preparing and serving food.
• Check the quality and quantity of raw material/food ingredients received from the suppliers.
• Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
• Ensure that the work stations are clean and sanitized and the proper safety procedures are observed by all kitchen staff at all times.
• Organize and ensure the kitchen is clean and tidy in accordance with food safety and hygiene standards
• Handle all kitchen equipment properly and maintaining in a good working condition
• Support the team in recipe development; planning and creation of new dishes
• Ensure food hygiene and safety standards are strictly adhered to statutory requirements
• Report to the Executive Chef/Chef
• Other duties as assigned by Management team.

Requirements:

• Minimum 2 years of related Work Experience
• Skilled at Tandoor, South Indian and North Indian Cuisines.
• Proven food and beverage management experience
• Ability to work cohesively as part of a team in a fast paced environment
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Customer-oriented mindset
• Work in a diverse service environment
• Speak Hindi and Telugu preferably

Required Skill(s):

• Tandoor/South Indian/North-Indian cuisine
• Creativity
• Team player
• Multi-tasking
• Attention to detail

JOB DESCRIPTION:

• Develop and maintain a competitive Culinary strategy with exceptional ability to operationalise the plans in an effective, efficient and timely manner for profitability.
• Keep abreast of latest culinary trends, innovations and is responsible for menu-related decisions including, but not limited to, menu items, pricing, flavour and cuisine profile and its presentation.
• Find improvements and efficiencies on existing menu items and current products. Strategizes the time and effort necessary to implement new menu items and provide regular feedback to the leadership to generate revenue and profit.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Collaborate to ensure that all cross-functional objectives and deadlines (eg festive promotions) which is related to culinary is well coordinated and successfully rolled out.
• Responsible for the culinary activities of all kitchens and ensuring that food safety & hygiene and culinary standards are upheld at all times.
• Maintains an up-to-date kitchen standard operating procedure including menu documentation to ensure highest standards of operations and food standard in all kitchens.
• Ensure supplier audits and tracking are completed in a timely manner. Drive the implementation of corrective and/or improvement action plans.
• Accountable for maintaining ordering and controlling food stocks within budget.
• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets.
• To ensure that all menus are constantly updated of restaurant and outside catering, paying special attention to seasonal availability.

JOB REQUIREMENTS:

• Degree in related field or have the relevant experience in related industry
• Minimum 15 years of hands on cooking experience in an Indian (North & South) Kitchen in relevant industry including handling in high volume service operations
• Must be able to work on weekends and public holidays if necessary. Must be able to do overtime whenever required.
• Able to knead Prata, Naan, Chappathi dough etv and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to cook variety of seafood dishes and create new seafood menu
• Goreng item such as Mee goreng, kway teow goreng, Nasi Goreng, Nasi Goreng Seafood Special, Nasi Goreng Kampung, Nasi Goreng Black Pepper (Ayam/Daging), Nasi Goreng Paprik (Ayam/Daging) and varieties of seafood items
• Able to prepare meats, cutting slicing and de-veining meats
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
   
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
   
3. Coordinates daily tasks with the Sous Chef.
   
4. Responsible to supervise junior chefs or commis.
   
5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
   
6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
   
7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
   
8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
   
9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
   
10. Follows good preservation standards for the proper handling of all food products at the right temperature.
    
11. Operate and maintain all department equipment and reporting of malfunctioning.
    
12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
    
13. Establishing and maintaining effective inter-departmental working relationships.
    
14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
    
    
15. Personally responsible for hygiene, safety and correct use of equipment and utensils.
    
16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
    
17. Checks periodically expiry dates and proper storage of food items in the section.
    
18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
    
19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
    
20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
    
21. Daily feedback collection and reporting of issues as they arise.
    
22. Assess quality control and adhere to hotels service standards.
    
23. Carry out any other duties as required by management.
    

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 6 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!