COOK

SALAMATH RESTAURANT PTE. LTD.; Singapore; Sur place; SGD 39 000 - 61 000; Plein temps

Résumé du poste

SALAMATH RESTAURANT PTE. LTD.

in Singapore is hiring South Indian cooks to assist the head cook in daily operation, focusing on authentic South Indian cuisine, including Chettinad and biryani. The role requires expertise in spices, tiffin items like dosa, idli, prata, and sambal for Mee Goreng; weekend/public holidays work and early start are expected; candidate should have at least 10 years of relevant experience.

Qualifications

• Must have strong skills in Authentic South Indian cuisine.
• Experience handling Chettinad dishes and biryani varieties.
• Proficient in spice mixing and daily prep for service.
• Knowledge of kitchen safety and hygiene practices.
• Minimum 10 years of relevant cooking experience.

Responsabilités

• Assist the head cook in daily kitchen operations.
• Prepare and cook Authentic South Indian cuisine for service.
• Monitor food production, safety and hygiene practices.
• Mix and prepare South Indian spices for next day service.
• Work on weekends and public holidays; early starts.
• Prepare South Indian tiffin items (Prata, Dosa, Idli, etc.).
• Possess knowledge of Chettinad cuisine and Biryanis.
• Advantageous: knowledge of Malaysian Indian cuisine; sambal for Mee Goreng.

Connaissances

South Indian cooking

Spice preparation

Food safety

Interpersonal skills

Team player

Description du poste

Job Description & Requirements

South Indian cooks to assist the head cook in the daily operation of the kitchen including preparing and cooking Authentic South India cuisine

Monitor food production, safety and hygiene practice

Mixing and preparing of South Indian spices for cooking for the next day

Must be willing to work on weekend and public holidays

Willing to start work very early in the morning

Have good skills and knowledge in Authentic South Indian cuisines (Veg/Non Veg)

Authentic Chettinad cuisine, varieties of Biryani

Able to make South Indian Tiffin – Prata, Dosa, Varieties Rice, Appam, Idli, Pakoda, Chapatti, Vadai, Sambar and varieties of Chutney

Knowledge of Malaysian Indian cuisine will be an advantage

Knowledge of making sambal for Mee Goreng

Have interpersonal skills and team player

Have min of 10 years relevant working experience