CHEF

ANNA TASTY FOOD; Singapore; On-site; SGD 36,000 - 72,000; Full time

Job summary

ANNA TASTY FOOD in Singapore seeks a skilled kitchen supervisor to lead daily operations and craft traditional Indian dishes with emphasis on North and South Indian cuisines.

You will oversee juniors, plan ingredients for next-day prep, maintain stock, and ensure strict food safety and quality standards, adapting to split shifts and diverse opening hours.

Qualifications

• Prepare high quality traditional Indian dishes, especially North and South Indian cuisines.
• Knowledge of herbs and spices and traditional North Indian cooking.
• Ensure dishes are freshly prepared and meet food standards.
• Supervise kitchen staff and manage daily kitchen operations.
• Plan ingredients for next day and orders.
• Understand customer requirements per order.
• Introduce new dishes and menus.
• Monitor stock levels and inventory; manage rotation.
• Experience in all North Indian cuisines.
• Monitor portions and control waste.
• Provide quality of food.
• Flexible to work across shifts and opening hours.

Responsibilities

• Prepare high quality traditional Indian dishes focusing on North and South Indian cuisines.
• Supervise kitchen staff and ensure smooth daily operations.
• Plan ingredients for next day and manage orders.
• Maintain stock levels, inventory, and stock rotation.
• Monitor portions and minimize waste.
• Ensure food standards and quality are met.
• Adapt to split shifts and varying opening hours.

Skills

North Indian cuisine

Herbs & spices usage

Kitchen supervision

Stock management

Menu development

Food safety

Waste control

Shift flexibility

Job description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian And South Indiandishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)