Chef

AL-THOHIRAH RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant in Singapore is seeking a skilled individual to manage kitchen operations and prepare a wide range of North and South Indian dishes. Applicants should have a minimum of 3 years of relevant experience and be capable of thriving in a fast-paced environment. The role includes inventory management and maintaining food safety standards. Flexibility for weekends and public holidays is essential.

Qualifications

• Minimum 3 years of experience in Indian cuisine required.
• Ability to thrive in fast-paced work environments.
• Willingness to work on weekends and public holidays.

Responsibilities

• Manage day-to-day operations of the restaurant and kitchen.
• Prepare a variety of North and South Indian dishes.
• Ensure kitchen cleanliness and adherence to safety standards.
• Supervise inventory management and ingredient replenishment.

Skills

North Indian cooking

South Indian cooking

Ability to work in high-pressure environments

Knowledge of food safety standards

Job description

Overview

Candidate is responsible for all day-to-day management of the restaurant, kitchen and catering requirements, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the restaurant operations in a sustainable and profitable manner. Candidate must be able to create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

Responsibilities

• Proven work experience and be well versed in both North and South Indian dishes
• Prepare authentic South Indian Dishes, Local Indian Dishes like varieties of Murtabak, Roti John, Thosai, Mee Goreng, Mee Kuah
• North Indian Dishes: Chapathi, Naan, Tandoori Roti, Tandoori chicken, Palak Paneer, Keema, Halwa, Channa masala, Samosa, etc.
• Able to handle/cook large quantities. Cooking multi- Indian Cuisine and Malay Cuisines in large volumes both in gravies, soups and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.
• Need to stock and manage spices, dry and wet groceries, fresh and frozen meats and supervise mixtures
• Ensuring kitchen is clean and safe at all times according to SFA standards
• Ensuring food safety and good quality of food and its ingredients
• Able to work in a fast-paced environment
• Able to take over ad-hoc duties during a shortage of manpower
• Able to work on Sundays and public holidays
• Check on ingredients or look into replenishing ingredients on a daily basis
• Maintain kitchen equipment and machines
• Maintain stocks according to the requirement

Qualifications

• Minimum experience of 3 years required
• Added advantage: proven work experience and be well versed in both North and South Indian dishes. Ideally able to tweak the dishes to fit the local taste too.
• Able to work on weekends and public holidays
• Able to do night shift
• Ability to thrive in a high-pressure, fast-paced environment
• Ability to work and stand for long hours