We at Garcha Hotels are always looking for craftspeople, with robust attention to detail, a passion for business, and most importantly, an attitude of “care” for our guests. We foster an entrepreneurial culture that values teamwork, while encouraging diversity of perspective and honest discourse. 
     
    Now hiring for hôtel vagabond. 
     
    Join the team by emailing your resume to teamwork@garchahotels.com
     
    Current Openings:
     
    1. Front Office Associate

    As a Front Office Associate, you will help to ensure that all our guests truly enjoy their stay at the vagabond and depart with the intention to return. The ideal candidate is efficient, flexible and able to work under pressure. You will have an excellent command of the English language, outstanding organisational skills and the experience and ability to work in a fast-paced environment, ensuring your shift runs smoothly and our guests experience seamless service.
     

    Responsibilities include but are not limited to:

    Required experience:

     
    2. Part-Time/Full-Time Bartender and Mixologist

    As a Bartender and Mixologist, you will help to ensure that all our guests truly enjoy their time at Bar Vagabond and leave the salon with the intention to return. The ideal candidate is efficient, flexible and able to work under pressure. You will have an excellent command of the English language, outstanding organisational skills and the experience and ability to work in a fast-paced environment, ensuring your shift runs smoothly and our guests experience seamless service.
     

    Responsibilities include but are not limited to:

     
    3. Housekeeping Junior Manager

    Responsible for the daily shift operations of Housekeeping. Direct and works with employees to ensure guestrooms and public space are clean and well maintained. Complete inspections and holds people accountable for corrective action. Assist in ensuring guest and employee satisfaction while maintaining the operating budget.

    Essential Functions

    Teamwork Skills:

    Safety and Security:

    Maintenance of Lost and Found.

    Specific Job Knowledge, Skills and Abilities

    The individual must possess the following knowledge, skills and abilities:

     
    4. Part-Time/Full-Time Guest Service Executive (F&B)

    As a Guest Service Executive, you will help to ensure that all our guests truly enjoy their time at the salon enjoying our F&B offerings, and depart with the intention to return. The ideal candidate is efficient, flexible and able to work under pressure. You will have an excellent command of the English language, outstanding organisational skills and the experience and ability to work in a fast-paced environment, ensuring your shift runs smoothly and our guests experience seamless service.
     

    Responsibilities include but are not limited to:

     
    5. Sous Chef
    Maintain standard of food quality and production. Train, motivate and supervise kitchen brigade. Control food costs and coordinate the food service operation in line with demand. In achieving the above the Sous Chef liaises very closely with the Business Unit Managers. The Sous Chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

    Exercise quality control and portion control measures, as well as wastage minimization. 

    Control food cost through accurate food requisition.

    Exercise manpower planning and control to minimize labour cost
     

    PERFORMANCE REQUIREMENTS
    Technical

    Behavioral

    JOB RESPONSIBILITIES
    1. Maintain kitchen hygiene and safe food storage and rotation.

    2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

    3. Responsible for the day to day management of staff working in the Department.

    4. Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

    5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

    6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

    7. Complete daily Stores Requisitions

    8. Liaise with other Chefs to streamline operations.

    9. Supervise daily food preparation and service requirement.

    10. Liaise with outlet Managers re: business levels, VIP’s, special requirements.

    11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

    12. Attend Chef meetings and represent the Department at other meetings as required.

    13. Coordinate service between F.O.H and B.O.H.

    14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

    15. Provide training in food skills and knowledge to F.O.H staff.

    16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

    17. Supervise the job tasks and quality of Kitchen Stewards work.

    18. Completely understand, implement and ensure adherence to Award provisions, and policies.

    19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

    20. Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

    21. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

    22. Assist the Chef in the performance of his/her role.

    23. Undertake any additional duties as requested by Chef or Hotel Management.

    24. Follow food safety program

    To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

    TRAINING PROVIDED BY DEPARTMENT
    On the Job Training – Certification Skills

     

    JOB SPECIFICATION
    Educational Level
    High school or equivalent education preferred .
    Language Proficiency
    Must be able to speak, read, write and understand the primary language(s) used in the workplace.
    Skills
    · Must be able to read and write to facilitate the communication process.
    · Requires good communication skills, both verbal and written.
    · Co-ordinate and organize menu production and food service
    · Prepare for menu production and food service
    · Cook and serve menu items for food service
    · Co-ordinate and complete end of service requirements
    · Work co-operatively as part of a kitchen production team.
    · Display methods of leadership used to manage staff performance which encourages participation in the work environment.
    · Display characteristics of a work environment which encourages teamwork and fosters staff motivation.
    · Apply financial information to management activities.

     

    Experience
    8-10 years cooking experience required in restaurant and/or 5 star hotel
    Certificates Required
    Should have attained some level of hospitality or technical college schooling in cooking but not a pre-requisite.

     
    6. Part-Time/Full-Time Cook
    To ensure complete guest satisfaction by providing an excellent standard of food in a competent and professional manner. Cooks must always strive to obtain maximum efficiency and promote teamwork, within and outside of the department.

    Cooks will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

    PERFORMANCE REQUIREMENTS
    Technical

    Behavioral

    JOB RESPONSIBILITIES

    1. Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.

    2. Maintain kitchen hygiene and cleanliness.

    3. Gain basic knowledge of all outlets in hotel.

    4. Responsible for mise en place of assigned area

    5. Taste and examine food prepared for freshness and required quality.

    6. Set up section as required by supervisor and to be checked by supervisor before service.

    7. Be responsible for minimizing food wastage.

    8. Attend and comprehend all information discussed at the briefing sessions.

    9. Personal appearance is an important requirement. Grooming for kitchen associates should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.

    10. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates.

    11. Serve all food in a friendly and professional manner.

    12. Maintain a sense of urgency with whatever task is required.

    13. Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel.

    14. Complete time sheet/swipe card at the conclusion of each shift according to standard and procedures, ensuring accurate reflection of hours worked, and compliance with the Labor Law of Singapore.

    15. Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.

    16. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related hotel vagabond and Starwood Policies.

    17. Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace.

    18. Assist your direct supervisor in the performance of his/her role.

    19. Undertake any additional duties as requested by your Supervisor, Chef de Cuisine or Hotel Management.

    20. Follow food safety program

    To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

    TRAINING PROVIDED BY DEPARTMENT
    On the Job Training – Certification Skills

     

    JOB SPECIFICATION
    Educational Level
    High school or equivalent education preferred .

     

    Language Proficiency
    Must be able to speak, read, write and understand the primary language(s) used in the workplace.

     

    Skills
    · Must be able to read and write to facilitate the communication process.
    · Requires good communication skills, both verbal and written.
    · Introductory Knowledge of the cooking and food preparation

     

    Experience
    1-2 years cooking and food prep experience

     
    7. Chef de Partie
    Fully responsible and in charge of preparing a variety of food for guests in the outlets of the Hotel. Replace any section chefs during their absence. The Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

    PERFORMANCE REQUIREMENTS
    Technical
    Knowledge of computer skills
    To have a sound knowledge of operating general kitchen cooking and food preparation equipment.

    Behavioral
    · Convey a high level of understanding of the importance of attending to details.
    · Ensure accuracy by verifying work against standards or input of others.
    · Handle challenging situations with guests diplomatically.
    · Take extra steps to ensure work was completed despite a lack of cooperation from others.
    · Pursue increased responsibility
    · Maintain a high level of output and quality regardless of the task load.
    · Take initiative and act quickly to deliver projects in a professional manner.
    · Take action to ensure overall success of department / organization.

    JOB RESPONSIBILITIES

    1. Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation.
    2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
    3. Check and control daily mise en place according to Sous Chef.
    4. Ensure smooth, prompt and top class service to guests.
    5. Assist in making food requisitions.
    6. Report any pending problems.
    7. Responsible for basic on the job training with Demi’s, Commis and Cooks
    8. Be multi skilled with thorough knowledge of all hotel food outlets and menus.
    9. Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
    10. Be responsible for minimizing food wastage.
    11. Follow food safety program and ensure all associates have working knowledge of the program.
    12. Assist the Sous Chef in the performance of his/her duties.
    13. Be responsible for the proper scheduling, training, vacation planning and manning of associates.
    14. Ensure all assigned areas are kept clean and any machinery in own section is kept clean, in proper condition and well handled.
    15. Be familiar with the local requirements and sanitation regulations.
    16. Responsible for planning, researching and preparing new creative items as well as menu recommendations for future use.
    17. Responsible of checking the ordering of the daily requisitions in assigned kitchens.
    18. Attend and comprehend all information discussed at the briefing sessions.
    19. Personal appearance is an important requirement. Grooming for kitchen associates should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
    20. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates.
    21. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules.
    22. Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with hotel Code of Conduct at all times.
    23. Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
    24. Undertake any additional duties as requested by the Chef de Cuisine, supervisor or Hotel Management.

    To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.
     

    TRAINING PROVIDED BY DEPARTMENT
    On job training and familiarization must be completed.
    To attend all training and development session for self-improvement.