COOK

MR TEH TARIK (TBP) PTE. LTD.; Singapore; Sur place; SGD 42 000 - 78 000; Plein temps

Résumé du poste

MR TEH TARIK (TBP) PTE. LTD. seeks an experienced culinary professional to lead and manage Indian kitchen operations, focusing on both South and North Indian cuisines. You will be responsible for daily cooking, menu planning, training junior staff, and maintaining quality and hygiene standards.

The role requires strong experience in high-volume service, ability to develop new menus quarterly, and ensuring an exceptional dining experience for customers across shifts and peak periods.

Qualifications

• Minimum of at least 5 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 at least 500 to 1000 pax on a daily basis.

Responsabilités

• Plan, direct, control, coordinate, train and participate in daily kitchen culinary activities and required standards.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management.
• Introduce new menus every three months to refresh customer tastes and variety.
• Ensure customers have the best experience at all times.
• Participate in kitchen training and support junior staff and trainees.
• Oversee cleanliness, hygiene and maintenance to uphold high standards.
• Ensure compliance to regulatory food safety, quality, health and hygiene standards.
• Follow Food & Beverage Safety policies and ensure proper storage methods.

Connaissances

Culinary skills

South Indian cuisine

North Indian cuisine

High-volume service

Menu planning

Staff training

Outils

Hot Plate

Tandoor

Rice cooker

Kitchen hygiene

Description du poste

Job Description & Requirements

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

Minimum of atleast 05 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