Chef De Cuisne

SAKUNTHALA'S KITCHEN; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

SAKUNTHALA'S KITCHEN is seeking a seasoned kitchen leader to prepare and oversee bulk Indian cuisine for restaurants and catering events, ensuring quality, safety, and recipes adherence while directing kitchen staff.

You will train staff, schedule tasks, manage client relations, and help maintain high food safety standards. Weekend and public holiday work may be required; strong communication and leadership are essential.

Qualifications

• Minimum five years' experience in Indian cuisine bulk cooking and catering.

Responsibilities

• Prepare bulk Indian cuisine dishes for restaurant service and catering events.
• Develop and recommend new dishes aligned with authentic Indian culinary traditions.
• Cook vegetarian and non-vegetarian Indian recipes, including desserts, snacks, and tandoori dishes.
• Extend and adjust recipes to meet facility population requirements and menu needs.
• Prepare meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts in large quantities using varied kitchen equipment.
• Post daily work assignments and assign cooking tasks based on menu and staff roster.
• Instruct and train kitchen staff and program participants in proper food preparation techniques.
• Monitor and enforce sanitation and safety programs to maintain kitchen hygiene and food safety standards.
• Support the Food Service Manager in maintaining high levels of client relations and communication.
• Develop and implement procedures for receipt, inspection, and handling of food and non-food items.
• Cook regular and special diet foods to provide balanced, healthy meals.
• Provide advice, counsel, and instruction to kitchen staff and handle disciplinary measures within delegated authority.
• Oversee food preparation to ensure adherence to quality standards.
• Execute Equal Employment Opportunity policies and programs.

Skills

Bulk cooking

Food safety

Staff management

Training staff

Tools

Commercial kitchen equipment

Job description

SAKUTNHALLA'S is a culinary establishment specializing in Indian cuisine, delivering quality food services for restaurants, weddings, and catering events with a focus on authentic flavors and customer satisfaction.

Job Summary

Prepare and oversee bulk cooking of Indian cuisine for restaurants and catering events, ensuring quality, safety, and adherence to recipes while managing kitchen staff and supporting client relations.

Responsibilities

• Prepare bulk Indian cuisine dishes for restaurant service and catering events, including weddings and special occasions
• Develop and recommend new dishes aligned with authentic Indian culinary traditions
• Cook vegetarian and non-vegetarian Indian recipes, including desserts, snacks, and tandoori dishes
• Extend and adjust recipes to meet facility population requirements and menu needs
• Prepare meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts in large quantities using varied kitchen equipment
• Post daily work assignments and assign cooking tasks based on menu and staff roster
• Instruct and train kitchen staff and program participants in proper food preparation techniques
• Monitor and enforce sanitation and safety programs to maintain kitchen hygiene and food safety standards
• Support the Food Service Manager in maintaining high levels of client relations and communication
• Develop and implement procedures for receipt, inspection, and handling of food and non-food items
• Cook regular and special diet foods to provide balanced, healthy meals
• Provide advice, counsel, and instruction to kitchen staff and handle disciplinary measures within delegated authority
• Oversee food preparation to ensure adherence to quality standards
• Execute Equal Employment Opportunity policies and programs
• Work on weekends and public holidays as required

Required competencies and certifications

• Minimum five years' experience in Indian cuisine bulk cooking and catering

Preferred competencies and qualifications

• Experience in training and orienting kitchen staff and program participants