Cheif Cook

Borr Drilling; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading company in Singapore is looking for a Chief Cook to lead their culinary team. The ideal candidate will have extensive experience in Indian cuisine, manage kitchen operations, and ensure quality dishes are presented. This role involves menu creation, training team members, and maintaining food safety standards.

Qualifications

• Proven experience as a Chef or Chief Cook specializing in Indian cuisine.
• Deep knowledge of traditional Indian cooking techniques, spices, and regional flavors.
• Food Hygiene certificate is a plus.

Responsibilities

• Lead preparation of Indian cuisine, manage menu development.
• Oversee quality control, ensure food safety and sanitation.
• Train and mentor kitchen staff in Indian cooking techniques.

Skills

Indian Culinary Expertise

Team Development

Food Hygiene

Job description

Job Description: Chief Cook

Position Overview:

We are seeking a highly skilled and experienced Chief Cook to lead our culinary team and oversee the preparation of authentic Indian cuisine. As a Chief Cook, you will be responsible for managing kitchen operations, creating traditional Indian dishes, training staff, and ensuring top-quality culinary offerings. Collaborating with management, you will develop menus, maintain food safety standards, and deliver a memorable dining experience.

Responsibilities:

1. Culinary Leadership:
   • Lead all aspects of Indian cuisine preparation, including recipe development, techniques, and presentation.
   • Create and update menus based on customer preferences, seasonal ingredients, and regional dishes.
   • Train and mentor kitchen staff in Indian cooking techniques, flavors, and recipes.
   • Stay updated on culinary trends, new ingredients, and techniques specific to Indian cuisine.
2. Food Preparation and Cooking:
   • Oversee preparation, seasoning, and cooking of various Indian dishes such as curries, biryanis, tandoor items, bread, and desserts.
   • Ensure dishes are authentic, detailed, and adhere to traditional methods.
   • Maintain consistency in taste, texture, and presentation, meeting quality standards.
   • Accommodate dietary restrictions and allergies, providing suitable options without compromising authenticity.
3. Kitchen Operations:
   • Manage daily operations including inventory, ordering, and stock control.
   • Ensure proper use and maintenance of kitchen equipment.
   • Enforce food safety and sanitation standards.
   • Source authentic Indian ingredients, managing costs effectively.
4. Quality Control:
   • Conduct inspections to ensure quality and presentation.
   • Implement procedures for consistency and authenticity.
   • Address customer feedback professionally and promptly.
   • Monitor portion sizes, spice levels, and cooking times.
5. Training and Team Development:
   • Train staff on Indian cooking techniques and recipes.
   • Foster a positive, collaborative work environment.
   • Conduct skill-building sessions for the culinary team.
   • Guide staff to ensure consistent dish execution.

Requirements:

1. Indian Culinary Expertise:
   • Proven experience as a Chef or Chief Cook specializing in Indian cuisine.
   • Deep knowledge of traditional Indian cooking techniques, spices, and regional flavors.
   • Food Hygiene certificate is a plus.