Chef

ANANDA BHAVAN RESTAURANT; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent Indian vegetarian restaurant in Singapore is seeking a Cook to handle food production operations for its outlets. The ideal candidate should have a minimum of 5 years of Indian cuisine experience, be able to cook for large groups, and maintain high standards of food quality and hygiene. Strong physical ability and expertise in various Indian dishes are essential. The role demands dedication, including working on weekends and public holidays.

Qualifications

• 5+ years of experience in Indian cuisine, specifically in a vegetarian restaurant.
• Must be able to cook for large quantities (up to 5000 persons).
• Good knowledge of raw material quality and wastage reduction techniques.

Responsibilities

• Responsible for food production operations for all outlets.
• Ensure taste, quality, and hygiene standards are met.
• Inspect raw materials and check vegetable freshness.

Skills

South Indian cuisine

North Indian cuisine

Tandoori cooking

Vegetable cutting

Food quality control

Buffet settings

Heavy lifting

Education

Lower/Upper secondary education

Job description

COOK - DUTIES

• Fully responsible for the production operations of food, dishes and semi-finished food items to our 5 outlets without any delay as per the instructions of kitchen manager.
• Able to cook South Indian, North Indian, Tandoori, Chatt food items and able to prepare Snacks, Sweets and beverages. In absence of chefs able full-fill the full food production operations
• Particularly excellent in Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rices, Naan, Kabab, Tikas etc.,
• Able to grind Idly, Thosai, Vadai flour for all our 5 outlets in absence of Dough Cook. (Must have a strong body capable to lift our heavy grinding stones)
• Fully responsible for taste, quality and hygiene of the food produced.
• Must ensure food and dishes are prepared as per ABR recipe methods to maintain food quality.
• Inspect raw materials and certify they are in the prescribed quality.
• Check the freshness of vegetables before cook.
• Fully responsible for the Hygiene system maintained at the kitchen.
• Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.
• For emergency you must load/unload cooked foods to our delivery vehicles.
• Follow up the kitchen work-flow and maintains zero wastages from raw-material to final product.
• Often call Outlet Managers to minimize cooked food wastages. Produce small quantities depending on their shelf-life to reduce wastage, at the same time we cannot say to a customer that item sold out.
• Must do Buffet settings for catering orders.
• Capable to cook for 5000 persons at a time

COOK - Requirements

• Must have Lower/Upper secondary education
• Minimum 5 years Indian cuisine experience in Indian Vegetarian Restaurant.
• Able to cook South Indian, North Indian, Tandoori, Chatt food items and able to prepare Snacks, Sweets and beverages. In absence of chefs able full-fill the total food production operations
• Particularly excellent in Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rices, Naan, Kabab, Tikas etc.,
• Able to grind Idly, Thosai, Vadai flour for all our 5 outlets in absence of Dough Cook. Must have a strong healthy body capable to lift our heavy grinding stones.
• Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.
• Sound Health in case of emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.
• Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques, Food quality control
• Must have knowledge and experience in Buffet settings for catering orders.
• Capable to cook for 5000 persons at a time.
• Must work on Saturday, Sunday and Public Holidays.