Chef

ARUN DOCUMENT CENTRE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A culinary services company in Singapore is seeking an experienced chef to prepare South Indian and North Indian dishes for large gatherings, ensuring quality and hygiene. Responsibilities include cooking for 3000 persons, supervising assistant cooks, and maintaining high food standards. Candidates should have a minimum of 5 years of culinary experience and strong leadership skills. The position requires working 6 days a week from 10 am to 10 pm, with mandatory shifts on weekends and public holidays.

Qualifications

• Minimum 5 years culinary experience.
• Capable to cook for 3000 persons at a time.
• Must have strong healthy body for carrying heavy utensils.

Responsibilities

• Responsible for cooking South Indian and North Indian food items.
• Ensure hygiene and quality of the food produced.
• Supervise and guide assistant cooks.

Skills

South Indian cooking

North Indian cooking

Tandoor preparation

Vegetable cutting

Strong leadership

Quality control

Education

Minimum Secondary education

Job description

Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks,Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal,Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Tasteand certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshnessof vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. Foremergency, in absence of Vegetable cutter or Dishwasher you must capable to dothe job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

Chef Requirements

1. Minimum Secondary education
2. Minimum 5 years culinary experience.
3. Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

• 4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,
• 5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.
• 6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.
• 7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques
• 8. Capable lead the team to cook for 3000 persons at a time..

• 9. Must have strong leadership skills and a good team player. Able to stand long hours inkitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.
• 10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)