Cook (North Indian Cuisine)

SAFFRONSIPS PTE. LTD.; Singapore; On-site; SGD 26,784 - 46,872; Full time

Job summary

SaffronSips Pte Ltd is seeking a skilled Cook to join our kitchen team in Singapore. You will prepare and execute North Indian dishes with emphasis on tandoor techniques and curry preparations.

Responsibilities include safe operation of the tandoor oven, maintaining mise en place, and upholding NEA/SFA hygiene standards while supporting the kitchen during busy periods and catering events.

Qualifications

• Prepare and cook North Indian dishes to standard recipes.
• Experience with tandoor cooking is preferred.
• Maintain high standards of kitchen hygiene and safety.

Responsibilities

• Prepare and cook North Indian dishes, including tandoor items and curries.
• Operate the tandoor oven safely, manage mise en place and stock stations.
• Maintain NEA food hygiene and SFA safety standards at all times.
• Support the kitchen during peak hours and catering events.

Skills

Tandoor cooking

Food preparation

Kitchen hygiene

Teamwork

Job description

SaffronSips Pte Ltd is a North Indian restaurant and bar at Bedok Reservoir Road, Singapore. We serve a wide range of authentic North Indian cuisine alongside Indo-Chinese dishes, with a strong focus on tandoor cooking and slow-cooked curries. Our kitchen operates across dine-in, takeaway, catering and food delivery platforms.

Role overview

We are looking for a skilled and passionate Cook to join our kitchen team. The successful candidate will be responsible for preparing and executing dishes from our menu, with emphasis on tandoor techniques and curry preparations.

Key responsibilities

• Prepare and cook North Indian dishes to standard recipes and presentation guidelines, including tandoor items such as Tandoori Chicken, Chicken Tikka, Fish Tikka, Tandoori Prawns, Tandoori Pomfret, Paneer Tikka, Seekh Kebab and Naan breads – Prepare curry and main course dishes including Butter Chicken, Chicken Tikka Masala, Kadhai Chicken, Dal Makhani, Paneer Butter Masala and other gravy-based dishes.
• Manage and operate the tandoor oven safely, including temperature control, skewer management and charcoal or gas maintenance – Follow all recipes, portion sizes and plating standards consistently – Manage mise en place – marinating, pre‑cutting, pre‑cooking and stocking stations before service.
• Maintain all NEA food hygiene and SFA food safety standards at all times – Keep the kitchen and all equipment clean, organised and sanitised throughout the shift – Assist in receiving, inspecting and storing kitchen supplies and ingredients – Support the kitchen team during peak hours and catering events.
• Report any equipment faults or ingredient shortages to the Restaurant Manager promptly.