Senior Cook

STEP UP GLOBAL CONSULTANCY PTE. LTD.; Região Norte; On-site; BRL 120,000 - 180,000; Full time

Job summary

STEP UP GLOBAL CONSULTANCY PTE. LTD. seeks an experienced Head Chef to lead kitchen operations delivering high-volume Indian and Bangladeshi cuisine.

You will drive menu innovation, ensure food safety compliance, optimize costs, and develop staff to hit production, productivity, and profitability goals. You will plan daily culinary activities, manage budgeting and inventory, develop new recipes, and create seasonal offerings while maintaining exceptional guest experiences and consistent quality

Qualifications

• At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations.
• Advanced cooking skills with knowledge of North and South Indian cuisines.
• Experience preparing authentic Bangladeshi and Indian dishes using traditional techniques.
• Understanding of Indian food culture and spices.
• Ability to work weekends, public holidays, and overtime as required.
• Physical stamina to stand for extended hours.

Responsibilities

• Lead kitchen operations to prepare meals meeting standards and schedules.
• Plan and direct daily culinary activities to maintain quality.
• Manage production goals, productivity, and profitability KPIs.
• Oversee budgeting, costing, forecasting, stock control, and inventory.
• Ensure timely supplies and approved food substitutions.
• Develop new recipes and menus with relevant departments.
• Create seasonal menus and party menus to attract customers.
• Ensure compliance with food safety and hygiene regulations.
• Develop cross-marketing strategies to increase profits.
• Enhance customer experience through high food quality and service.
• Initiate cost-cutting measures without compromising quality.
• Maintain proper food handling and temperature control.
• Adhere to safety policies; support on-the-job training.
• Perform additional duties to support kitchen ops.

Skills

Cooking

Kitchen leadership

Menu development

Cost control

Food safety

Training staff

Customer experience

Job description

Job Summary

Lead and manage kitchen operationsto deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation,ensure compliance with food safety standards, optimize costs, and develop staffto achieve production, productivity, and profitability goals.

Responsibilities

• Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
• Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
• Manage kitchen production goals, productivity, and profitability KPIs set by management
• Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
• Ensure timely availability of supplies and approved food substitutions for meal preparation
• Develop and implement new culinary recipes and menus in collaboration with relevant departments
• Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
• Ensure compliance with food safety, quality, health, and hygiene regulations at all times
• Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
• Enhance customer experience by maintaining high food quality and service standards
• Initiate and implement cost-cutting measures without compromising dish quality and taste
• Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
• Maintain proper handling and temperature control of all food products to ensure safety and quality
• Adhere to workplace safety and health policies and procedures
• Perform additional duties as assigned to support kitchen operations

Preferred competencies andqualifications

• At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations
• Advanced cooking skills and comprehensive knowledge of North and South Indian cuisines
• Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques
• Understanding of Indian food culture, including the properties and uses of herbs and spices in cooking
• Skilled in preparing North Indian dishes such as Tandoori items, Naans, Chapati, and various types of Prata
• Experience preparing Indian traditional hot drinks, snacks, and desserts such as Gulab Jamun, Rasgulla, Payasam, and Carrot Halwa
• Ability to work weekends, public holidays, and overtime as required
• Physical stamina to stand and work extended hours, including experimenting with new dishes
• Knowledge of food product availability to plan cuisine accordingly.