Chef

STEP UP GLOBAL CONSULTANCY PTE. LTD.; Singapore; On-site; SGD 52,000 - 78,000; Full time

Job summary

STEP UP GLOBAL CONSULTANCY PTE. LTD. in Singapore is seeking a seasoned Lead Chef to manage kitchen operations and deliver high-quality Indian and Bangladeshi cuisine, while driving menu innovation and production efficiency.

You will oversee budgeting, stock control, training, and safety compliance, and work with teams to enhance guest experience through excellent food quality and service. Weekend availability and a strong knowledge of North and South Indian dishes and Bangladeshi specialties

Qualifications

• Minimum 5 years of hands-on cooking in high-volume Indian or Bangladeshi restaurants.
• Strong knowledge of North and South Indian cuisines and traditional techniques.
• Experience with Bangladeshi and Indian dishes and beverage/dessert pairings.
• Familiarity with Indian spice profiles and culinary culture.

Responsibilities

• Lead kitchen operations to meet company standards, menus and production schedules.
• Direct daily culinary activities to maintain food quality and standards.
• Manage production goals, productivity and KPI targets.
• Oversee budgeting, costing, forecasting, stock control, and waste management.
• Ensure timely supplies and approved substitutions.
• Develop and implement new recipes and menus with relevant departments.
• Create innovative seasonal and party menus.
• Ensure compliance with food safety and hygiene regulations.
• Develop cross-marketing strategies to increase profits.
• Enhance customer experience with high food quality and service.
• Implement cost-cutting measures without compromising quality.
• Train junior staff and trainees to develop culinary skills.
• Maintain temperature control and safe handling of all foods.
• Adhere to safety policies and procedures.
• Perform additional duties as assigned.

Skills

High-volume Indian/Bangladeshi cuisine

Menu development

Food safety & hygiene compliance

Staff training & development

Budgeting and cost control

Tandoori/Naans/Chapati/Prata items

Job description

Job Summary

Lead and manage kitchen operations to deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation, ensure compliance with food safety standards, optimize costs, and develop staff to achieve production, productivity, and profitability goals.

Responsibilities

• Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
• Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
• Manage kitchen production goals, productivity, and profitability KPIs set by management
• Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
• Ensure timely availability of supplies and approved food substitutions for meal preparation
• Develop and implement new culinary recipes and menus in collaboration with relevant departments
• Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
• Ensure compliance with food safety, quality, health, and hygiene regulations at all times
• Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
• Enhance customer experience by maintaining high food quality and service standards
• Initiate and implement cost-cutting measures without compromising dish quality and taste
• Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
• Maintain proper handling and temperature control of all food products to ensure safety and quality
• Adhere to workplace safety and health policies and procedures
• Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

• At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations
• Advanced cooking skills and comprehensive knowledge of North and South Indian cuisines
• Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques
• Understanding of Indian food culture, including the properties and uses of herbs and spices in cooking
• Skilled in preparing North Indian dishes such as Tandoori items, Naans, Chapati, and various types of Prata
• Experience preparing Indian traditional hot drinks, snacks, and desserts such as Gulab Jamun, Rasgulla, Payasam, and Carrot Halwa
• Ability to work weekends, public holidays, and overtime as required
• Physical stamina to stand and work extended hours, including experimenting with new dishes
• Knowledge of food product availability to plan cuisine accordingly