Chef

CENTURY HR SOLUTIONS PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A culinary recruitment agency in Singapore is seeking an experienced Indian Chef to manage kitchen operations, create authentic menus, and ensure food safety. Ideal candidates have over 5 years of expertise in traditional Indian cuisine, focusing on areas such as North Indian, South Indian, or Tandoori cooking. The role includes training staff and maintaining high culinary standards.

Qualifications

• Minimum 5 years experience in a professional kitchen.
• Proven expertise in traditional Indian cuisine.
• Strong organizational skills and ability to work under pressure.

Responsibilities

• Planning and designing authentic Indian menus.
• Cooking a range of Indian dishes, possibly specializing in a regional cuisine.
• Overseeing daily kitchen operations and staff.

Skills

Menu development

Cooking a variety of Indian dishes

Kitchen management

Hygiene and safety standards

Inventory management

Staff supervision and training

Job description

preparing traditional Indian cuisine, managing kitchen operations, creating menus, ensuring food safety and hygiene, and potentially leading a kitchen team. Key responsibilities often involve expertise in specific areas like South Indian, North Indian, or Tandoori cooking, and the role may require experience with inventory management and staff training.Indian Chef in Singapore typically includes

Key responsibilities

• Menu development: Planning and designing menus while maintaining authenticity, flavor, and presentation of Indian dishes.
• Food preparation: Cooking a wide variety of Indian dishes, potentially specializing in a specific regional cuisine (e.g., North Indian, South Indian) or cooking method (e.g., Tandoor).
• Kitchen management: Overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Hygiene and safety: Ensuring strict adherence to kitchen hygiene, safety, and food sanitation standards.
• Inventory and cost control: Managing inventory, monitoring stock levels, and controlling food costs efficiently.
• Staff supervision: Training and supervising junior chefs, cooks, and other kitchen staff.
• Menu creation: Some senior roles may involve creating a timetable for cooks and managing the daily menu.

Required skills and qualifications

• Experience: A minimum number of years of experience in a professional kitchen, with some roles requiring 5 or more years.
• Cuisine expertise: Proven expertise in traditional Indian cuisine, with potential specialization in North, South, or Tandoori cooking.
• Technical skills: Proficiency in various cooking techniques, especially if a specific role like Tandoori Chef is required.
• Leadership: For head or sous chef positions, experience in leading and managing a kitchen team is essential.
• Soft skills: Strong organizational skills, ability to work under pressure, and a dedication to maintaining high culinary standards