Chef

SAKUNTHALA'S RESTAURANT; Singapore; On-site; SGD 33,000 - 50,000; Full time

Job summary

SAKUNTHALA'S RESTAURANT is seeking an experienced bulk cook to prepare Indian cuisine for restaurant service and catering events, including weddings and special occasions. You will develop new dishes aligned with authentic traditions and lead kitchen staff while ensuring high quality and safety standards.

The role involves cooking diverse Indian dishes—vegetarian and non-vegetarian, desserts, and tandoori items—while maintaining recipes, scales, and menu needs.

Qualifications

• Five years' experience in Indian bulk cook and catering.
• Experience in training kitchen staff and program participants.

Responsibilities

• Prepare bulk Indian cuisine dishes for restaurant service and catering events, including weddings and special occasions
• Develop and recommend new dishes aligned with authentic Indian culinary traditions
• Cook vegetarian and non-vegetarian Indian recipes, including desserts, snacks, and tandoori dishes
• Extend and adjust recipes to meet facility population requirements and menu needs
• Prepare meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts in large quantities using varied kitchen equipment
• Post daily work assignments and assign cooking tasks based on menu and staff roster
• Instruct and train kitchen staff and program participants in proper food preparation techniques
• Monitor and enforce sanitation and safety programs to maintain kitchen hygiene and food safety standards
• Support the Food Service Manager in maintaining high levels of client relations and communication
• Develop and implement procedures for receipt, inspection, and handling of food and non-food items
• Cook regular and special diet foods to provide balanced, healthy meals
• Provide advice, counsel, and instruction to kitchen staff and handle disciplinary measures within delegated authority
• Oversee food preparation to ensure adherence to quality standards
• Execute Equal Employment Opportunity policies and programs
• Work on weekends and public holidays as required

Skills

Bulk cooking

Indian cuisine

Staff training

Sanitation & safety

Job description

Job Summary

Prepare and oversee bulk cooking of Indian cuisine for restaurants and catering events, ensuring quality, safety, and adherence to recipes while managing kitchen staff and supporting client relations.

Responsibilities

• Prepare bulk Indian cuisine dishes for restaurant service and catering events, including weddings and special occasions
• Develop and recommend new dishes aligned with authentic Indian culinary traditions
• Cook vegetarian and non-vegetarian Indian recipes, including desserts, snacks, and tandoori dishes
• Extend and adjust recipes to meet facility population requirements and menu needs
• Prepare meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts in large quantities using varied kitchen equipment
• Post daily work assignments and assign cooking tasks based on menu and staff roster
• Instruct and train kitchen staff and program participants in proper food preparation techniques
• Monitor and enforce sanitation and safety programs to maintain kitchen hygiene and food safety standards
• Support the Food Service Manager in maintaining high levels of client relations and communication
• Develop and implement procedures for receipt, inspection, and handling of food and non-food items
• Cook regular and special diet foods to provide balanced, healthy meals
• Provide advice, counsel, and instruction to kitchen staff and handle disciplinary measures within delegated authority
• Oversee food preparation to ensure adherence to quality standards
• Execute Equal Employment Opportunity policies and programs
• Work on weekends and public holidays as required

Required competencies and certifications

• Minimum five years' experience in Indian cuisine bulk cooking and catering

Preferred competencies and qualifications

• Experience in training and orienting kitchen staff and program participants