Delivery Assistant cum Head Chef

aarya restaurants pte. ltd.; Singapore; On-site; SGD 6,000 - 10,000; Full time

Job summary

aarya restaurants pte. ltd. is seeking an experienced kitchen leader to oversee the preparation of authentic Indian dishes across South and North Indian styles. You will manage daily operations, ensure consistent quality, and lead a fast-paced kitchen team to deliver high-standard meals.

The role emphasizes menu development, budget control, and strict adherence to hygiene and safety guidelines to ensure exceptional guest experiences.

Qualifications

• Experience preparing Indian cuisine and knowledge of spices.
• Proven ability to lead a kitchen team in a fast-paced environment.
• Strong adherence to food safety and hygiene standards.

Responsibilities

• Prepare and cook authentic Indian dishes maintaining traditional flavors.
• Maintain consistent taste, presentation, and quality of all food served.
• Follow proper food preparation, storage, and handling procedures to meet food safety and hygiene standards.
• Lead kitchen staff and ensure that all food is prepared and cooked to the highest standard.
• Plan menus, monitor inventory, and manage costs within budget.

Skills

Indian cuisine

Kitchen leadership

Menu planning

Hygiene practices

Job description

Responsibilities

• Prepare and cook authentic Indian dishes, including South Indian and North Indian cuisine, to maintain traditional flavors and quality
• Cook curries, rice dishes, vegetarian and non-vegetarian items, snacks, and other Indian specialties consistently
• Maintain consistent taste, presentation, and quality of all food served
• Follow proper food preparation, storage, and handling procedures to meet food safety and hygiene standards
• Keep kitchen, cooking equipment, and work areas clean and organized
• Monitor ingredient inventory and notify supervisor when stock levels are low
• Assist in menu planning and support daily kitchen operations
• Work efficiently during busy periods to ensure timely food preparation
• Adhere to company policies and food safety regulations at all times
• Work shifts, weekends, and public holidays as required to support operations

Preferred competencies and qualifications

• Previous experience preparing Indian cuisine
• Strong knowledge of Indian cooking methods, ingredients, and spices
• Ability to independently prepare authentic Indian dishes
• Experience working in a fast-paced food service environment
• Commitment to good hygiene practices and responsible work attitude

IN ADDITION THAT

• 1. Create and implement menus that are innovative, exciting, and on-trend.
• 2. Oversee the kitchen staff and ensure that all food is prepared and cooked to the highest standard.
• 3. Train and develop the kitchen team to ensure they are all performing to their full potential.
• 4. Manage the kitchen budget and ensure that all costs are kept within budgetary constraints.
• 5. Order ingredients and ensure that all food is prepared in a timely and efficient manner.
• 6. Ensure that the kitchen is kept clean and hygienic at all times.
• 7. Maintain inventory levels and ensure that all kitchen equipment is well-maintained and in good working order.
• 8. Collaborate with the restaurant management team to ensure that the restaurant is running smoothly and that all guests are satisfied.
• 9. Participate in menu planning meetings with other members of the management team.
• 10. Manage the kitchen schedule to ensure that there is sufficient coverage at all times.
• 11. Keep up-to-date with the latest culinary trends and techniques.
• 12. Ensure that all kitchen staff are following safety and sanitation guidelines.

Tasks

• Administer purchasing and receiving procedures.
• Apply principles of culinary science.
• Apply principles of food chemistry.
• Apply principles of food psychosociology.
• Apply principles of gastronomy.
• Implement loss/risk prevention.
• Innovate with new culinary ingredients.
• Interpret culinary nutrition.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage culinary operations.
• Manage food and beverage operations.
• Manage inventory control system.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Master recipes from various cuisines.
• Perform culinary application and techniques.
• Plan and develop menus for food service establishments.
• Prepare herb and spice blends of various cuisines.
• Use herbs and spices in various cuisine preparation and presentation.