chef

EGAMMAI NACHIYAR CATERING SERVICES; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering services provider in Singapore is seeking a skilled culinary expert proficient in North and South Indian cuisines. The role involves food preparation, quality control, and adherence to safety guidelines. Ideal candidates will excel in teamwork and time management, ensuring customer satisfaction through authentic culinary experiences.

Qualifications

• Proficiency in culinary techniques related to Indian dishes.
• Familiarity with food safety and sanitation regulations.
• Ability to manage kitchen staff efficiently.

Responsibilities

• Prepare ingredients and assist in cooking a variety of Indian dishes.
• Showcase proficiency in culinary traditions.
• Ensure quality and presentation standards are met.
• Adhere to safety and sanitation guidelines.
• Monitor ingredient levels and manage inventory.
• Collaborate with kitchen team during peak times.
• Strive for customer satisfaction through culinary excellence.
• Allocate and manage staff efficiently.
• Develop time management strategies for food preparation.

Skills

Expertise in North Indian cuisine

Expertise in South Indian cuisine

Quality control

Inventory management

Teamwork

Job description

Responsibilities :

1. Food Preparation: Prepare ingredients and assist in the cooking of various dishes, with expertise in both North and South Indian cuisine, ensuring the use of proper techniques, equipment, and recipe adherence.
2. Culinary Expertise: Showcase proficiency in North and South Indian culinary traditions, ensuring the authenticity and quality of the dishes.
3. Quality Control: Ensure that all dishes leaving the kitchen meet our quality and presentation standards.
4. Sanitation and Safety: Adhere to food safety and sanitation guidelines, maintaining a clean and organized work environment. Follow all health and safety protocols in compliance with SFA (Safe Food Act) regulations.
5. Inventory Management: Monitor and report on ingredient and supply levels, ensuring timely restocking while adhering to SFA regulations.
6. Teamwork: Be a cooperative and dedicated team player, working collaboratively with the kitchen team to meet customer demand during peak service times.
7. Customer Satisfaction: Strive to exceed customer expectations by delivering outstanding culinary experiences.
8. Staff Deployment: Effectively allocate and manage kitchen staff to ensure coverage during peak hours and maintain an efficient workflow.
9. Time Management: Develop and implement efficient time management strategies to ensure food is prepared on time.