CHEF

SR KITCHEN PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

SR KITCHEN PTE. LTD. in Singapore invites a capable kitchen candidate to lead and prepare high quality traditional Indian foods, with a focus on North and South Indian dishes. The role involves maintaining standards and supervising junior staff.

You will plan daily menus, arrange ingredients for the next day, monitor stock and waste, and ensure customer requirements are met while working during opening hours, including evenings and weekends.

Qualifications

• Experience with all North Indian cuisines.
• Knowledge of herbs and spices in Indian cooking.
• Ability to plan ingredients for next day preparation and orders.

Responsibilities

• Prepare high quality traditional Indian food, especially North and South Indian dishes.
• Ensure dishes are freshly prepared and meet food standards.
• Supervise junior kitchen staff and manage daily operations.
• Plan ingredients for next day preparation and orders.
• Monitor stock levels, rotation and waste.
• Work well under pressure during busy periods.
• Be available to work during opening hours, evenings, weekends.

Skills

North Indian cuisine

Kitchen supervision

Stock management

Herbs and spices knowledge

Job description

Job Description & Requirements:

• To prepare high quality traditional authentic Indian food, especially North Indian And south indian dishes.
• 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.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• Capacity to work under pressure during the extremely busy period.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)