Chief Chef

Saffrons Restaurant; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent dining establishment in Singapore is seeking an experienced chef with expertise in Indian cuisine. The ideal candidate will manage kitchen operations, supervise staff, and plan menus to ensure high-quality meals. Must have at least 3 years of experience in Indian restaurants and possess outstanding communication and leadership skills. This role may require working on weekends and public holidays.

Qualifications

• 3 years experience as a chef in an Indian restaurant.
• Up-to-date with culinary trends and optimized kitchen processes.
• Excellent cooking skills and ability to multi-task.

Responsibilities

• Check the freshness of food and ingredients.
• Supervise and coordinate activities of cooks.
• Plan menus and ensure quality of meals.

Skills

Kitchen management

Exceptional communication skills

Leadership skills

Cooking variety of Indian cuisines

Ability to work in a fast-paced environment

Job description

Key Responsibilities

• Check the freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation.
• 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.
• Plan orders of equipment or ingredients according to identified shortages.

Requirements

• Proven 3 years experience as a chef in an Indian restaurant
• Exceptional proven ability in kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Able to cook varieties of Indian authentic cuisines
• Must be able to work on weekends and public holidays if necessary
• Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy
• Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc
• Demonstrate sous vide method
• Excellent cooking skills and ability to multi-task
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures