chef de cuisine

PEACOCK F&B PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local food establishment in Singapore is seeking a Cook specialized in North Indian cuisine. You will be responsible for preparing delicious North Indian curries, managing buffet stations, and ensuring food quality and hygiene standards are met. The role requires excellent cooking skills and the ability to manage kitchen cleanliness. Join in a fast-paced environment focusing on delivering high-quality dining experiences whether for dine-in or catering services.

Qualifications

• Experience in preparing North Indian cuisine, especially curries and breads.
• Ability to manage kitchen cleanliness and safety standards.
• Skills in inventory management and food quality control.

Responsibilities

• Cook and prepare a variety of North Indian dishes.
• Ensure food quality and prompt delivery of orders.
• Manage and set up buffet stations effectively.

Skills

Cooking North Indian Curries

Food presentation

Buffet management

Personal hygiene and safety

Job description

Cook (North Indian Curry & Tandoor)

• Wash& Cut vegetables, meats, seafood and poultry.
• PrepareMarination's, mise-en-place and set up all stock stations
• Cookand prepare North Indian Curries, starters, hot plate breads for dine inguests, take away and caterings, Mumbai street food, North Indian Chaats
• Ensurethe food quality and the presentation.
• Ensurethe prompt and speedy delivery of orders.
• Setup and manage Buffet Stations with all necessary supplies.
• Informingthe Restaurant Managers and captains about the unavailability of certainrun our dishes.
• Takingstocks and liaise with the purchase & catering managers to ensure theadequate food items are available to produce the appropriate menu items.
• Receivinggoods after checking the quality and quantity.
• Storageof raw materials and ingredients and ensure that all the food storage andpreparation of all food items meets the temperature guidelines.
• Checkthe quality of raw and cooked food products to ensure that the standardsare met
• Ensurepersonal hygiene and safety requirements.
• Ensurethe cleanliness of the kitchen, cooking utensils and equipments.
• Monitorthe performance of assistant chefs.