COOK

KOMALA'S FOODS & SERVICES PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

KOMALA'S FOODS & SERVICES PTE. LTD. in Singapore seeks an experienced chef to lead the Indian, Chinese and South Indian vegetarian kitchen. You will prepare dishes, manage stock and inventory, and train junior cooks while ensuring quality and taste. The role includes catering support and menu development where needed.

Applicants must be able to work weekends and public holidays, and flexibility to cover various shifts. Full-time permanent position with opportunity to contribute to new menu ideas.

Qualifications

• Full-time and permanent chef position with prior experience in Indian cuisine.
• Proficiency in maintaining food safety standards and hygiene.
• Ability to manage stock, portions, and waste effectively.
• Experience training new cooks and assisting in menu development.

Responsibilities

• Prepare Indian, Chinese and South Indian vegetarian dishes and tandoor items in traditional style.
• Ensure freshness and meet food standards for all Indian cuisine.
• Monitor stock levels and inventory under kitchen supervisor.
• Train new cooks and assistant cooks as needed.
• Assist in catering preparations and menu tastings for guests.
• Work weekends and public holidays as required.

Skills

Indian cuisine

Stock management

Food safety

Team leadership

Work under pressure

Education

Experienced chef in similar industry

Tools

Commercial kitchen equipment

Job description

• To prepare food from quality authentic Indian raw materials, herbs and spices, cook Indian cuisine dishes and tandoor dishes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Breakfast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays and take off on a weekday.

We preferred to speak the language: Tamil & Hindi