Chef

KK FOOD PALACE PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

KK FOOD PALACE PTE. LTD. is seeking a chef to prepare traditional Indian dishes, with emphasis on North Indian Gujarati styles. The role requires managing daily kitchen operations, supervising junior staff, and planning ingredients for the next day.

The candidate will ensure dishes meet high quality and food standards, use herbs and spices properly, and may introduce new dishes and menus while coordinating stock and inventory to fulfill orders.

Qualifications

• Experience in all North Indian cuisines.
• Ability to work under pressure.
• Willing to work in opening hours including evenings, holidays, weekends.
• Flexible to work in any shifts, including split shifts.

Responsibilities

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes.
• Should have knowledge about herbs and spices in food preparation and cook North Indian dishes traditionally.
• Ensure all dishes are freshly prepared and food standards are met.
• Responsible for the kitchen's daily operations and supervise and coach junior kitchen staff.
• Plan and arrange ingredients for next day preparation and orders.
• Understand customer requirements as per order.
• Introduce new dishes and menus.
• Monitor and maintain stock levels and inventory.
• Monitor stock rotation procedures as per inventory.

Job description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Guajarati 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.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).
• Flexible to work in any shifts, especially in split shifts.