CHEF

SKY BLUEZ FOOD HUB PTE. LTD.; Singapore; On-site; SGD 35,712 - 58,032; Full time

Job summary

SKY BLUEZ FOOD HUB PTE. LTD. in Singapore seeks a seasoned cook/chef to prepare authentic Indian dishes, with emphasis on South Indian and North Bangladeshi styles, while leading kitchen operations in a fast-paced setting.

You will apply expertise in herbs and spices, oversee junior staff, plan daily prep, monitor inventory, and ensure food quality and safety. Flexibility for shifts and holidays is required.

Qualifications

• Experience preparing authentic Indian dishes with emphasis on South Indian and North Bangladeshi styles.
• Ability to lead kitchen operations, supervise junior staff and ensure food quality and safety.
• Knowledge of herbs and spices and traditional cooking methods to meet standards.
• Flexibility to work in split shifts and provide service during evenings or weekends.

Responsibilities

• Prepare high-quality traditional Indian dishes, focusing on South Indian and North Bangladeshi styles, while leading kitchen operations.
• Apply knowledge of herbs, spices, and cooking methods to maintain high food quality.
• Supervise and coach junior kitchen staff and plan ingredients for daily prep.
• Monitor stock levels, rotate inventory, and manage kitchen expenses.
• Introduce new dishes and menus and adapt to customer requirements.

Skills

Herbs & spices knowledge

Kitchen leadership

Food safety

South Indian cuisine

North Bangladeshi cuisine

Job description

Job Description & Requirements
Job Summary

• Prepare high-quality traditional Indian cuisine, focusing on South Indian and North Bangladeshi dishes, while leading kitchen operations to ensure food quality, inventory control, and team performance in a dynamic, fast-paced environment.

Responsibilities

• Prepare authentic Indian dishes by applying detailed knowledge of herbs, spices, and traditional cooking methods to meet high food quality standards
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Flexible to work in any shifts, especially in split shifts.
• The ability to understand and follow company policies and procedures.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)