CHEF DE PARTIE

CHETTINADU NARAYANA'S CURRY PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

CHETTINADU NARAYANA'S CURRY PTE. LTD. in Singapore is seeking an experienced Senior Chef to organize the kitchen’s activities, lead cooks, and ensure high quality dishes before serving.

You will develop menus, supervise operations, and uphold cleanliness and efficiency, shaping the dining experience with creative, consistent culinary execution.

Qualifications

• Proven 2–5 years experience as a chef.
• Exceptional kitchen management ability.
• Outstanding communication and leadership skills.
• Ability to divide responsibilities and monitor progress.
• Up-to-date with culinary trends and optimized kitchen processes.

Responsibilities

• Check freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present the food.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring variety and quality.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.

Skills

Kitchen management

Leadership

Communication

Supervision

Culinary trends

Job description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes