CHIEF COOK

WELSTAND INTERNATIONAL PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

Welstand International Pte. Ltd. invites an experienced culinary professional to lead our Indian kitchen in Singapore. The role covers South and North Indian cuisines, high‑volume operations, menu planning, and staff training to ensure top dining experiences.

You will manage budgeting, stock, and food safety, while consistently delivering authentic flavors across breakfast, lunch, and dinner. The position requires a Diploma/Degree and at least four years in Indian culinary work.

Qualifications

• Diploma/Degree in Culinary Arts
• Min 4 years of culinary experience in Indian kitchen
• Experience in high-volume Indian restaurant/catering
• Able to cook for 500–1000 pax daily
• Experience in both South and North Indian cuisines
• Able to work rotating shifts, weekends and public holidays
• Proficient in traditional Indian cooking techniques and spice usage
• Hands-on with kitchen equipment (Hot Plate, Tandoor)
• Knowledge of food storage for frozen/fresh meat and vegetables

Responsibilities

• Plan, direct, and coordinate culinary activities to meet standards
• Train and support junior staff
• Maintain cleanliness and hygiene in kitchen
• Control inventories and food costs
• Introduce new menu items periodically

Skills

Culinary expertise

South Indian cuisine

North Indian cuisine

High-volume cooking

Staff training

Education

Diploma/Degree in Culinary Arts

Tools

Tandoor

Hot Plate

Job description

JOB DESCRIPTION:

• To cook and prepare South Indian Dishes: different types of Briyanis, 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 4 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