Chef (South & North Indian Cuisine)

KITCHEN TABLE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A contemporary Indian restaurant in Singapore is seeking an experienced Indian Chef to manage kitchen operations and menu creation. Responsibilities include directing food preparation, overseeing staff, and ensuring the quality of dishes served. The ideal candidate should have a degree in Culinary Science, with at least 3 years in Indian and fusion cuisine, familiar with kitchen equipment like Tandoor and Kadai. Full training, uniform, and staff meals provided. Competitive working environment awaits.

Benefits

Full training provided

Uniform provided

Staff meals provided

Qualifications

• Minimum 3 years of experience in North Indian, South Indian, and fusion cuisine.
• Exceptional ability in kitchen management.
• Credentials in health and safety training.

Responsibilities

• Control and direct the food preparation process.
• Construct menus ensuring variety and quality of servings.
• Prepare a variety of Naan breads and kebabs.
• Manage kitchen staff and oversee their training.
• Comply with nutrition and sanitation regulations.

Skills

Organizational Skills

Verbal Communication

Culinary Arts

Kitchen Equipment Knowledge

Creativity

Education

Degree in Culinary science or related certificate

Minimum Diploma in Food production

Tools

Tandoor

Kadai

Dosa hot plate

Job description

INDIAN CUISINE

A new Indian Restaurant situated at 82 serangoon road . It is 7mins walk from little India MRT. As the company plans to expand; we are now hiring to meet the expansion needs. Full training will be provided, uniform and staff meal provided. We are looking for an experienced and qualified Indian Chef to organize the kitchen’s activities.

Responsibilities

• 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.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabs
• Be fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross‑marketing strategy in order to increase profit, such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date‑labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands‑on execution, able to meet deadline and work under pressure.
  Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications

Organizational Skills,Verbal Communication,Culinary Arts,Kitchen Equipment Knowledge,Knowledge of International Cuisines,Creativity, Interpersonal Skills,Culinary Arts Training

Requirements

• 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
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Minimum Diploma in Food production
• Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
• Hands‑on experience with various kitchen equipment's.
  (e.g., Tandoor, Kadai and Dosa hot plate, etc)
• Basic food hygiene certificate
  Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
  Minimum 1-3 years of relevant experience