Elite Indian Cook — Bulk Catering & Wedding Specialist

SAKUNTHALA'S GOURMET; Singapore; On-site; SGD 45,000 - 89,000; Full time

Job summary

SAKUNTHALA'S GOURMET in Singapore seeks a DESCRIPTION CHEF to lead bulk cooking for South Indian and North Indian cuisines for restaurant and wedding catering. The role involves preparing vegetarian and non-vegetarian dishes, Indian desserts, and snacks, with weekend and public holiday work.

The candidate should have extensive experience in large-scale kitchen operations and recipe execution. The position requires overseeing staff, planning menus, and ensuring sanitation and safety standards

Qualifications

• Minimum five years' experience in Indian cuisine cooking
• Ability to manage bulk cooking for restaurant, weddings and catering
• Knowledge of South Indian and North Indian recipes and menus
• Experience preparing vegetarian and non-vegetarian dishes
• Experience making Indian desserts and snacks
• Strong sanitation and safety practices

Responsibilities

• Prepare bulk quantities of South Indian and North Indian dishes for restaurant and weddings
• Plan and post daily work assignments and staff rosters based on menus
• Instruct staff in food preparation techniques and standard recipes
• Extend recipes to meet population requirements and dietary needs
• Ensure adherence to sanitation and safety programs
• Oversee quality and consistency of food prepared in bulk
• Train inmate workers and orient new staff
• Coordinate with managers to maintain high client satisfaction
• Maintain inventory and pre-preparation sheets before meals
• Support manager in client relations and kitchen operations

Job description

SAKUNTHALA'S GOURMET in Singapore seeks a DESCRIPTION CHEF to lead bulk cooking for South Indian and North Indian cuisines for restaurant and wedding catering. The role involves preparing vegetarian and non-vegetarian dishes, Indian desserts, and snacks, with weekend and public holiday work.

The candidate should have extensive experience in large-scale kitchen operations and recipe execution. The position requires overseeing staff, planning menus, and ensuring sanitation and safety standards