CHEF

KNA MANPOWER CONSULTANTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant company in Singapore is seeking a skilled cook to prepare and serve Indian and Asian meals. The ideal candidate will develop creative recipes, manage kitchen hygiene, collaborate with the Restaurant Manager on pricing, and oversee staff. Experience in menu creation and adherence to health regulations is essential. Join a dynamic team dedicated to culinary excellence and delighting customers.

Qualifications

• Experience in preparing diverse culinary dishes, especially Indian and Asian.
• Strong creativity in developing unique recipes and innovative menus.
• Ability to maintain cleanliness and manage kitchen standards.

Responsibilities

• Cook and serve Indian and Asian meals.
• Prepare innovative recipes to delight patrons.
• Develop new menu items and adapt existing ones.
• Collaborate with the Restaurant Manager on item pricing.
• Monitor the kitchen for cleanliness and compliance with health codes.
• Train and supervise kitchen staff.

Skills

Preparation of Indian and Asian meals

Menu development

Collaboration with management

Food safety and health code adherence

Cost-cutting ideas

Job description

Job Description & Requirements

• Cook and participate in the preparation and serving INDIAN and ASIAN meals
• Prepare innovative recipes to delight and whet the appetite of patrons, visitors and guests
• Develop new unique and cuisine-appropriate menus while improvising the existing ones
• Collaborate with Restaurant Manager to set item prices
• Stay current on developing trends in the restaurant industry
• Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Inspect galley and equipment for cleanliness; and oversee proper storage and preparation of food
• Monitor and support other cooking staff in preparing culinary dishes and meals
• Adhere to quality in preparing recipes and meals
• Develop and initiate cost‑cutting ideas without sacrificing the quality and tastes of the dishes
• Hiring, training and supervising kitchen staff
• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits