Culinary Development Manager – Indian Cuisine

MADURA'S RESTAURANT & CAFE PTE. LTD.; Dublin; On-site; EUR 84,000 - 125,000; Full time

Job summary

Madura's Restaurant & Cafe Pte Ltd in Little India, Singapore seeks a seasoned Culinary Development Manager to lead authentic Indian cuisine initiatives, recipe development, and menu standardisation across restaurant and catering operations.

The role focuses on developing signature dishes, improving cooking processes, managing food costs and training kitchen teams to ensure consistent quality in a fast-paced environment.

Qualifications

• Minimum 5 years of relevant experience in Indian culinary operations, recipe development or senior chef positions.
• Extensive hands-on expertise in South Indian regional cuisine (Tamil Nadu, Chettinad, Andhra, Telangana, Kerala).
• Strong knowledge of North Indian cuisine, tandoori, biryani, vegetarian and non-vegetarian preparations.
• Proven experience in menu development, recipe standardisation and culinary innovation.
• Strong understanding of commercial kitchen operations, food costing and quality management.

Responsibilities

• Research, develop and introduce authentic Indian dishes, signature recipes, seasonal menus and promotional concepts.
• Develop South Indian specials (Chettinad curries, biryani, regional gravies, tiffin varieties, traditional meals).
• Enhance North Indian, tandoori, vegetarian and non-vegetarian offerings.
• Conduct recipe trials, tastings and product evaluations to improve taste and presentation.
• Develop catering menus for weddings, corporate functions and events.

Skills

Culinary development

Menu development

Recipe standardisation

Food costing

Training chefs

Kitchen management

Food safety

Job description

Company: Madura's Restaurant & Cafe Pte Ltd
Location: Little India, Singapore
Employment Type: Full-Time
Occupation: Chef
Industry: Food & Beverage / Restaurant & Catering

Job Description

We are seeking a highly experienced, innovative and hands‑on Culinary Development Manager specialising in authentic Indian cuisine to lead culinary innovation, recipe development, menu standardisation and food quality improvement across our restaurant and catering operations.

The successful candidate will be responsible for developing signature dishes, enhancing existing menus, improving cooking processes, managing food costs and training kitchen teams to maintain consistent culinary standards.

The role requires strong expertise in South Indian regional cuisine, particularly Tamil Nadu, Chettinad, Andhra, Telangana and Kerala specialities, together with practical knowledge of North Indian, tandoori and Indian-Chinese preparations.

The candidate must be capable of independently developing culinary concepts, conducting recipe trials and implementing new food offerings in a challenging, high-volume restaurant environment.

Key Responsibilities

Culinary Research & Menu Development

• Research, develop and introduce authentic Indian dishes, signature recipes, seasonal menus and promotional food concepts.

• Develop South Indian specialities, including Chettinad curries, biryani, regional gravies, tiffin varieties and traditional meals.

• Enhance North Indian, tandoori, vegetarian and non‑vegetarian menu offerings.

• Conduct recipe trials, food tastings and product evaluations to improve taste, texture, presentation and customer acceptance.

• Develop innovative restaurant and catering menus based on market trends and customer preferences.

Recipe Standardisation & Quality Management

• Establish standard recipes, ingredient specifications, preparation procedures and portion controls.

• Develop recipe documentation and kitchen standard operating procedures.

• Maintain consistent food quality across dine‑in, takeaway, delivery and catering operations.

• Evaluate existing dishes and recommend improvements in preparation methods, presentation and consistency.

• Monitor food quality and implement corrective measures based on operational feedback.

Culinary Operations & Process Improvement

• Evaluate kitchen workflows and introduce improvements to food preparation efficiency and productivity.

• Optimise cooking techniques, preparation schedules and ingredient utilisation.

• Support high‑volume food production and large‑scale catering requirements.

• Coordinate with kitchen teams to implement new recipes and cooking procedures.

• Provide hands‑on culinary support during menu launches and peak operational periods.

Food Costing & Menu Profitability

• Develop recipe costing and portion‑control standards.

• Analyse ingredient costs, food wastage and menu profitability.

• Recommend cost‑effective ingredients and preparation techniques without compromising food quality.

• Work with suppliers to evaluate ingredient quality and availability.

• Support menu pricing and profitability improvement initiatives.

Culinary Leadership & Training

• Train and mentor chefs, cooks and kitchen assistants on recipes, cooking methods and presentation standards.

• Conduct practical cooking demonstrations and structured culinary training.

• Evaluate culinary skills and recommend improvements to kitchen team capabilities.

• Ensure effective implementation of standardised recipes and quality procedures.

Catering Menu Development

• Develop customised Indian menus for weddings, corporate functions, private events and festive catering.

• Standardise recipes for bulk preparation while maintaining authentic taste and quality.

• Support menu tastings, food presentations and customer consultations.

• Develop innovative catering packages and signature food offerings.

Food Safety & Hygiene

• Ensure compliance with Singapore Food Agency (SFA) food safety and hygiene requirements.

• Maintain appropriate standards for food preparation, storage, temperature control and sanitation.

• Implement safe food handling practices and support kitchen hygiene reviews.

Job Requirements

• Minimum 5 years of relevant experience in Indian culinary operations, recipe development or senior chef positions.

• Extensive hands‑on expertise in South Indian regional cuisine, particularly Tamil Nadu, Chettinad, Andhra, Telangana and Kerala dishes.

• Strong knowledge of North Indian cuisine, tandoori dishes, biryani, vegetarian and non‑vegetarian preparations.

• Proven experience in menu development, recipe standardisation and culinary innovation.

• Strong understanding of commercial kitchen operations, food costing and quality management.

• Ability to develop recipes for both restaurant service and large‑scale catering.

• Experience in training and supervising culinary teams.

• Strong analytical, organisational and problem‑solving skills.

• Good communication skills in English; Tamil communication skills are advantageous for coordination with Tamil‑speaking kitchen staff.

• Ability to work independently and manage multiple culinary development activities.

• Willingness to undertake hands‑on cooking, recipe trials and kitchen supervision.

• Ability to work effectively under pressure in a fast‑paced restaurant environment.

• Willing to work shifts, weekends and public holidays based on operational requirements.

Candidate Profile

We are looking for a versatile culinary specialist with strong Indian cooking expertise, creative menu development capabilities and commercial awareness.

The successful candidate must demonstrate the ability to independently develop new dishes, standardise recipes, improve food quality, optimise kitchen processes and train culinary teams.

Candidates with proven experience in authentic Indian cuisine, culinary innovation and high‑volume restaurant or catering operations are encouraged to apply.