CHEF

KANAXS PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

KANAXS PTE. LTD. is seeking a kitchen leader to oversee operations, ensuring consistent quality across North and South Indian cuisines.

You will manage procurement, inventory, menu development, and seasonal offerings, while maintaining cost controls, portioning accuracy, and shifts flexibility in a busy dining environment.

Experience in authentic regional Indian cooking and ability to work under pressure are essential, with a willingness to work evenings, weekends, and holidays as required.

Qualifications

• Experience in authentic North Indian and South Indian cuisine.
• Strong inventory control and stock management skills.
• Ability to work under pressure during busy periods.
• Flexible to work in shifts, including evenings/weekends.

Responsibilities

• Overall in charge of kitchen operations.
• Procurement, selection, inspection and preparation of ingredients.
• Track inventory stock in kitchen and conduct daily orders.
• Plan and arrange ingredients for next day preparation and orders.
• Introduce new dishes and menus.
• Monitor stock levels and inventory.
• Ensure stock rotation procedures are followed.
• Monitor portions and waste control.
• Provide high quality food.
• Deep understanding of authentic North Indian and South Indian preparation.
• Capable of working under pressure during peak periods.
• Available to work during opening hours (evenings, holidays, weekends).

Skills

North Indian cuisine

South Indian cuisine

Inventory control

Work under pressure

Flexible shifts

Job description

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Track inventory stock in kitchen and conduct daily order
• Plan and arrange ingredients for next day preparation and orders.
• 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.
• To provide quality of food
• A deep understanding of authentic North Indian and south indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• The ability to understand and follow company policies and procedures.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)