CHEF DE CUISINE

AL MIZAN SPICE HOUSE PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

AL MIZAN SPICE HOUSE PTE. LTD. is seeking a seasoned kitchen leader to oversee the preparation of North Indian, South Indian, and Indo Chinese dishes, while steering menu development and culinary activities.

The role requires hands-on experience with tandoori and other Indian cooking techniques, plus the ability to craft innovative menus for restaurants and events. Strong communication and organizational skills are essential.

Qualifications

• Bachelor's degree in Hotel Management.
• 9 years of experience in North Indian, South Indian and Indo Chinese cuisines in similar or larger operations.
• Ability to create innovative authentic North and South Indian recipes for restaurant and parties.
• Hands-on experience with kitchen equipment (tandoor, kadai, dosa kal, etc.).
• Works quickly and accurately during busy periods (weekends/evenings).
• Excellent communication and organization skills.

Responsibilities

• Prepare North Indian, South Indian and Indo Chinese cuisines and diverse menus.
• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones meeting quality standards.
• Develop seasonal and party menus and innovative presentations.
• Maintain high hygiene and food quality standards.

Skills

Experience in Indian cuisines

Education

Bachelor Degree in Hotel Management

Tools

Tandoori

Kadai

Dosa Kal

Job description

Roles & Responsibilities

• Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus
• Plan and Direct Food Preparation and Culinary Activities
• Modify Menus or Create New Ones that Meet Quality Standards
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Prepare Variety of Indian Recipes Including Snacks and Desserts
• Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items
• Maintain Records and Manage Food Costing Within Budgets
• Maintain Kitchen Safety, Clean and Tidy Kitchen
• Should Work Shifts and be Able to Work on Weekends and Public Holidays
• Follows Proper Handling and Right Temperature of all Food Products
• Coordinates with the Purchase Department for Acquisition of Needed Goods and Services
• Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels
• Development of Training and Appraisal of Kitchen Staff

Requirements

• Bachelor Degree in Hotel Management
• Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.
• Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties
• Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,. )
• Works quickly and accurately during busy periods, such as Weekends and Evenings
• Excellent communication and organization skills