chief cook

AL FALAH BARAKAH RESTAURANT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prominent Indian restaurant in Singapore is seeking an experienced culinary professional specialized in South and North Indian cuisines. The role involves cooking traditional dishes and managing all kitchen operations, including staff training and compliance with hygiene standards. Ideal candidates should have at least 15 years of culinary experience, be skilled in high-volume cooking, and capable of working under pressure. This position offers the opportunity to influence menu changes regularly and ensure a top-notch dining experience for customers.

Qualifications

• Minimum of at least 15 years of culinary working experience in Indian kitchen.
• Preferably with experience in North & South Indian Restaurant.
• Hands-on experience with various kitchen equipment.

Responsibilities

• Cook and prepare South and North Indian dishes.
• Manage operations, budgeting, and food costing.
• Ensure cleanliness and maintenance of the kitchen.

Skills

Culinary skills in South Indian dishes

Culinary skills in North Indian dishes

Experience in high volume service operations

Knowledge of food safety and hygiene

Ability to manage kitchen operations

Education

Diploma/Degree in Culinary Arts

Tools

Hot Plate

Tandoor

Job description

Job Responsibilities

• To cook and prepare South Indian Dishes: different types of Brianis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc


• To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc


• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc


• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications


• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management


• Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers


• Seek to ensure at all times that customers have the best experience possible


• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development


• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.


• Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times


• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

Job Requirements

• Diploma/Degree


• Minimum of atleast 15 years of culinary working experience in Indian kitchen


• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations


• Able to cook for atleast 500 to 1000 pax on a daily basis


• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items


• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)


• Must be able to stand for long hours and work for extended hours


• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)


• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks


• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements


• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way


• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)


• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc


• Ability to thrive in a fast-paced environment and complete tasks responsibly