Head Chef (Indian Cuisine)

Description

Lead culinary operations across multiple hotels in Singapore. Ensure consistent high-quality food production, menu innovation, operational efficiency, and team development.

Responsibilities and Duties

Operational Ownership: - Ensure consistency, taste, presentation, and proper food temperature in all kitchens. - Maintain quality and cleanliness of food displays. - Ensure creativity in food displays and adherence to resort guidelines. - Work with the Chief Steward to monitor cleanliness and equipment maintenance. - Conduct regular tours of front and back of house. - Ensure kitchen personnel comply with grooming standards. - Develop recipes and seasonal menu items. Administrative: - Conduct monthly meetings to discuss function updates, maintenance, achievements, challenges, cost control, guest feedback, hygiene issues, and profit/loss. - Attend F&B strategy, executive committee, and daily briefing meetings. - Prepare CAPEX budget for equipment needs and productivity optimization. Financial Performance: - Maintain controls over purchase orders and requisitions. - Monitor monthly food inventory turnover and slow-moving items. - Ensure proper purchasing, receiving, and storage of goods. - Review daily food cost analysis and monthly profit/loss with management. - Implement portion control and “FIFO system for ingredients and leftovers. - Conduct monthly market surveys and review top consumable items. People Management: - Delegate duties and maintain staffing productivity levels. - Identify potential staff for development and succession planning. - Conduct training sessions, performance appraisals, and provide feedback to supervisors and GM. - Ensure compliance with training policies and progressive skills development. sustainability: - Implement practices to minimize wastage and promote sustainability. - Maintain harmony with environmental and cultural surroundings. general_duties: - Perform additional duties as assigned. - Uphold professional behavior, company principles, core values, and guidelines. - Respect cultures and nationalities to build a strong, loyal team. - Adapt to departmental changes as required by industry or property. - Maintain knowledge of hotel/resort services and facilities. - Provide technical guidance to junior staff and associates. - Flexibility to work across Garcha Group hotels as needed.

Qualifications and Requirements

- High school diploma or GED plus 5 years’ culinary/F&B experience - Degree in Culinary Arts, Hotel & Restaurant Management, or related field plus 10 years’ culinary/F&B experience

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends