chef

SAKUNTHALA'S RESTAURANT; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A popular Indian restaurant in Singapore is looking for an experienced Chef who specializes in South and North Indian cuisine. The ideal candidate will have a minimum of five years’ experience in bulk cooking for catering events and be adept at preparing vegetarian and non-vegetarian dishes. Responsibilities include training kitchen staff, maintaining quality standards, and preparing diverse menus for weddings and other occasions. This role requires the ability to work weekends and public holidays.

Qualifications

• Minimum five years’ experience in bulk cooking for catering events.
• Ability to work weekends and public holidays.
• Experience with varied kitchen equipment.

Responsibilities

• Prepare bulk South and North Indian cuisine for weddings and other events.
• Train and orient kitchen staff in food preparation techniques.
• Oversee food preparation for quality standards.

Skills

Bulk cooking

Knowledge of South and North Indian cuisine

Vegetarian and non-vegetarian cooking

Tandoori dishes preparation

Experience in Indian desserts and snacks

Sanitation and safety procedures

Communication and human relation skills

Job description

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.