CHIEF COOK

AL AZEEM PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant is seeking a skilled Head Chef to oversee kitchen operations specializing in North and South Indian and Bangladeshi cuisines. The ideal candidate will have at least 5 years of experience in a high-volume cooking environment, with strong culinary skills and a passion for food safety and creativity in menu design. You'll be responsible for managing kitchen staff and ensuring the highest quality in food preparation, while also actively participating in the culinary training of junior staff.

Qualifications

• 5 years of hands-on cooking experience in Indian or Bangladeshi kitchens.
• Ability to manage high-volume cooking for 500 to 1500 people.
• Experience in the catering industry preferred.

Responsibilities

• Plan and manage all kitchen operations including culinary activities.
• Construct and approve menus ensuring variety and quality.
• Ensure compliance with food safety, quality, health, and hygiene standards.

Skills

Cooking Techniques

Knowledge of Indian Cuisines

Knowledge of Bangladeshi Cuisines

Menu Planning

Food Safety Compliance

Stamina

Multi-tasking

Education

Diploma/Degree in Culinary Arts

Tools

Hot Plate

Thandoor

Job description

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures