Head Chef: South & North Indian Kitchen Leader

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

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.