CHEF

SPICED PALACE PTE. LTD.; Singapore; On-site; SGD 22,000 - 36,000; Full time

Job summary

SPICED PALACE PTE. LTD. in Singapore is seeking a kitchen team member to prepare high quality traditional Indian dishes, with emphasis on South Indian and Gujarati varieties, and to maintain food safety standards.

You will supervise junior staff, plan ingredients, manage inventory, and adapt menus while ensuring customer orders are fulfilled during busy periods. Experience in North Indian cuisines and willingness to work flexible shifts are valued.

Qualifications

• Experience in North Indian cuisines.
• Ability to work under pressure during busy periods.
• Willingness to work flexible shifts.
• Knowledge of herbs and spices is a plus.

Responsibilities

• To prepare high quality traditional authentic Indian food, especially South Indian and Gujarati dishes.
• Supervise and coach junior kitchen staff and manage daily kitchen operations.
• Plan and arrange ingredients for next day preparation and orders.
• Monitor stock levels and inventory; ensure stock rotation procedures are followed.
• Maintain food safety and quality standards; adapt to customer orders.

Skills

North Indian cuisines

Flexible shifts

Under pressure

Stock management

Menu development

Job description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially South Indian and 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.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)