Head Chef Indian Restaurant

MADURA'S RESTAURANT & CAFE PTE. LTD.; Dublin; On-site; EUR 63,000 - 91,000; Full time

Job summary

Madura's Restaurant & Cafe Pte. Ltd. seeks an experienced Head Chef to lead a busy Indian kitchen in Singapore. You will oversee menu development, ensure authentic flavours, manage staff, and control costs in a fast-paced environment.

The role requires deep knowledge of South and North Indian cuisines, food safety compliance, and hands-on cooking leadership with the ability to train a cohesive team.

Qualifications

• Minimum 8 years of relevant experience in Indian cuisine in a senior chef or kitchen leadership role.
• Strong hands-on expertise in South Indian cooking (Chettinad, Tamil Nadu, Andhra, Kerala).
• Experience with North Indian dishes, curries, tandoori and Indian breads.
• Ability to independently manage kitchen operations and supervise a team.
• Knowledge of food costing, inventory management and portion control.
• Good command of English; Tamil skills advantageous for coordinating with staff.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Lead and actively participate in preparation of authentic South and North Indian dishes.
• Supervise multiple stations and ensure timely order fulfilment during peak hours.
• Develop menus, maintain food quality, control costs and ensure safety standards.
• Train and supervise kitchen staff, enforce discipline and efficiency.
• Monitor inventory, purchasing, supplier coordination and portion controls.
• Ensure compliance with Singapore Food Agency standards and proper hygiene.

Skills

Kitchen leadership

Staff management

Operations management

Food costing

Inventory control

Food safety

English communication

Hands-on cooking

Job description

Location: Little India, Singapore
Employment Type: Full-Time
Industry: Food & Beverage / Restaurant

Job Description

We are seeking a highly experienced, skilled and hands-on Head Chef to lead the kitchen operations of a busy Indian restaurant in Little India.

The ideal candidate must have extensive knowledge of authentic South and North Indian cuisine, strong kitchen management capabilities and the ability to deliver consistent food quality in a highly demanding, fast-paced restaurant environment.

The Head Chef will be responsible for overseeing the entire kitchen operation, developing menus, maintaining food quality, managing kitchen staff, controlling food costs and ensuring strict compliance with food safety and hygiene standards.

Key Responsibilities

Food Preparation & Culinary Excellence

• Lead and actively participate in the preparation of authentic South and North Indian dishes.

• Demonstrate expertise in South Indian cuisine, particularly Tamil Nadu, Chettinad, Andhra, Telangana and Kerala specialities.

• Prepare a wide variety of Indian dishes, including biryani, curries, gravies, tiffin items, vegetarian and non-vegetarian dishes.

• Ensure consistency in taste, presentation, portion sizes and food quality.

• Develop new recipes, seasonal specials and innovative menu offerings.

• Maintain authentic flavours while adapting dishes to customer preferences.

Kitchen Operations & Management

• Independently manage daily kitchen operations, including preparation, cooking and service coordination.

• Supervise multiple cooking stations and ensure timely order fulfilment during peak hours.

• Coordinate with restaurant service staff to ensure efficient food delivery.

• Manage food preparation schedules, ingredient availability and kitchen workflow.

• Take a hands-on approach and support any cooking station whenever required.

Kitchen Leadership & Staff Management

• Lead, train and supervise cooks, kitchen assistants and other kitchen personnel.

• Allocate kitchen responsibilities and monitor staff productivity.

• Train kitchen staff on recipes, preparation methods, portion control and food presentation.

• Maintain kitchen discipline, teamwork and operational efficiency.

Food Cost Control & Inventory

• Monitor food costs, ingredient consumption and kitchen wastage.

• Manage inventory, stock rotation, purchasing requirements and supplier coordination.

• Implement standardised recipes and portion controls to maintain profitability.

• Optimise ingredient utilisation without compromising food quality.

Food Safety & Hygiene

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

• Maintain high standards of kitchen cleanliness, personal hygiene and food handling.

• Ensure proper food storage, temperature control, thawing and preparation procedures.

• Monitor kitchen equipment maintenance and safe operating practices.

Job Requirements

• Minimum 8 years of relevant experience in Indian cuisine, preferably in a senior chef or kitchen leadership role.

• Strong hands‑on expertise in South Indian cooking, particularly Chettinad, Tamil Nadu, Andhra and Kerala cuisine.

• Good working knowledge of North Indian dishes, curries, tandoori preparations and Indian breads.

• Experience preparing vegetarian and non-vegetarian dishes in a high-volume restaurant.

• Ability to independently manage kitchen operations and supervise a team.

• Strong knowledge of food costing, inventory management and portion control.

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

• Ability to multitask and maintain food quality under pressure.

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

• Hardworking, disciplined, adaptable and willing to perform hands‑on cooking duties.

Ideal Candidate

We are looking for a Head Chef who is a culinary expert, kitchen leader and hands‑on all‑rounder.

The successful candidate must be capable of independently running a demanding Indian restaurant kitchen, managing multiple cooking stations, leading the kitchen team and consistently delivering authentic Indian cuisine.