Chef

KAARA SAARAM CLAYPOT PTE. LTD.; Singapore; On-site; SGD 72,000 - 120,000; Full time

Job summary

KAARA SAARAM CLAYPOT PTE. LTD. in Singapore is seeking a skilled Chef to plan, prepare, and present high-quality dishes while upholding food safety and hygiene standards. You will contribute to menu development and ensure an exceptional dining experience for guests.

The role requires a Diploma/Certificate in culinary arts and 3–5 years of hands-on kitchen experience, with strong knowledge of South Indian or Indian cuisine. You’ll lead kitchen staff and drive consistency and cost control.

Qualifications

• Diploma or certificate in culinary training or equivalent.
• Minimum 3–5 years of experience as a Chef or similar role.
• Strong knowledge of South Indian or Indian cuisine preferred.

Responsibilities

• Prepare and cook dishes according to recipes and quality standards.
• Develop and improve menu offerings, including seasonal dishes.
• Ensure consistency in preparation, presentation, taste and portions.

Skills

Culinary leadership

Teamwork

Food safety knowledge

Fast-paced adaptability

Education

Diploma/Certificate in Culinary Arts

Job description

Role Summary

The Chef is responsible for planning, preparing, and presenting high-quality dishes while maintaining food safety, kitchen hygiene, and consistent culinary standards. The role supports menu development and ensures an exceptional dining experience for guests.

Key Responsibilities

• Prepare and cook dishes according to the restaurant's recipes and quality standards.
• Develop and improve menu offerings, including seasonal and specialty dishes.
• Ensure consistency in food preparation, presentation, taste, and portion control.
• Monitor food quality and freshness of ingredients.
• Maintain kitchen hygiene and food safety standards in compliance with Singapore regulations.
• Manage food inventory, stock ordering, and ingredient storage.
• Minimize food wastage and control kitchen costs.
• Train and supervise kitchen staff on preparation techniques and quality standards.
• Coordinate with restaurant management to support promotions, events, and special menus.
• Ensure efficient kitchen operations during service periods.

Requirements

• Diploma, Certificate, or relevant professional culinary training.
• Minimum 3–5 years of experience as a Chef or similar culinary role.
• Strong knowledge of South Indian, Indian, or specialty cuisine (adjust based on the restaurant's concept).
• Knowledge of food safety and kitchen hygiene practices.
• Ability to work in a fast-paced restaurant environment.
• Strong teamwork and leadership skills.

Preferred Experience

• Experience in fine dining or specialty restaurant operations.
• Experience creating authentic regional dishes and menu development.
• Experience managing kitchen staff and food cost control.