Executive Chef

THE BANANA LEAF APOLO PTE. LTD.; Singapore; On-site; SGD 110,000 - 170,000; Full time

Job summary

THE BANANA LEAF APOLO PTE. LTD. in Singapore seeks an experienced Executive Chef to lead our Indian kitchen, focusing on South Indian cuisine with North Indian as secondary. You will oversee menu development, quality, team leadership, recipe standardisation, food costing, procurement and kitchen operations during peak service.

You will train chefs, standardise recipes and processes, monitor costs and inventory, and ensure hygiene and safety across a busy high-volume kitchen.

Qualifications

• Minimum 7+ years of relevant professional culinary experience, including senior chef roles.
• Strong hands-on experience in South Indian cuisine.
• Good working knowledge of North Indian cuisine and regional ingredients.
• Experience in developing and standardising South Indian recipes and menus.

Responsibilities

• Lead and oversee the overall kitchen operations and ensure smooth daily service.
• Develop, prepare and ensure high quality South Indian dishes.
• Develop and standardise recipes, preparation methods and portions.
• Monitor food costs, inventory and wastage to optimise kitchen expenditure.
• Train and supervise chefs and kitchen staff for consistent results.
• Coordinate with management and front-of-house to ensure seamless service.
• Ensure food hygiene, safety standards and equipment maintenance across the kitchen.

Skills

Leadership

Menu development

Food cost management

Training & mentoring

Quality control

Food safety

South Indian cooking

North Indian cooking

High-volume service

Education

Culinary qualification

Job description

We are seeking an experienced Executive Chef to lead the culinary operations of our Indian restaurant, with a primary focus on South Indian cuisine and secondary responsibility for North Indian cuisine.

The Executive Chef will oversee the overall kitchen operation, including menu development, food quality, kitchen team leadership, recipe standardisation, food costing, procurement and kitchen efficiency.

Key Responsibilities

• Lead and oversee the overall kitchen operations and ensure smooth daily service.
• Take primary responsibility for the development, preparation and quality of South Indian dishes.
• Develop, maintain and improve authentic South Indian recipes, cooking methods and menu offerings.
• Oversee the preparation and quality of North Indian dishes as part of the restaurant's secondary cuisine offering.
• Ensure consistency in taste, authenticity, presentation, portion sizes and food quality across both South and North Indian dishes.
• Develop and standardise recipes, preparation methods, cooking procedures and portion specifications.
• Plan daily food preparation, mise en place and kitchen production according to business requirements.
• Lead, supervise and train chefs, cooks and kitchen assistants.
• Train kitchen staff in South Indian cooking techniques, traditional preparation methods and standard recipes.
• Allocate kitchen duties and manage workflow to ensure efficient service, particularly during peak periods.
• Monitor food costs, portion control, wastage and overall kitchen expenditure.
• Manage food procurement, inventory, stock rotation and ingredient requirements.
• Work with suppliers to maintain the quality and consistency of ingredients, spices and other food products.
• Develop new South Indian dishes and seasonal menu items while maintaining the restaurant's culinary identity.
• Review and improve existing dishes based on food quality, customer preferences and operational requirements.
• Ensure proper food handling, hygiene, cleanliness and food safety standards are maintained throughout the kitchen.
• Monitor kitchen equipment and ensure proper and safe operation.
• Coordinate with restaurant management and front-of-house staff to ensure smooth service.
• Resolve kitchen operational issues and maintain efficient workflow during busy service periods.
• Implement kitchen procedures and maintain consistent operating standards.
• Monitor overall kitchen performance and identify opportunities to improve productivity and cost efficiency.
• Maintain a professional, organised and disciplined kitchen environment.

Qualifications & Experience

• Minimum 7+ years of relevant professional culinary experience, including experience in a senior chef, sous chef, head chef or equivalent kitchen leadership position.
• Strong and proven hands‑on experience in South Indian cuisine.
• Good working knowledge and practical experience in North Indian cuisine.
• Strong knowledge of South Indian ingredients, spices, traditional cooking techniques and preparation methods.
• Experience in developing and standardising South Indian recipes and menus.
• Demonstrated experience in supervising, training and developing kitchen staff.
• Experience in food costing, portion control, inventory management and wastage control.
• Good understanding of commercial kitchen operations and food production.
• Knowledge of food hygiene and food safety practices.
• Strong leadership, communication, organisational and problem‑solving skills.
• Ability to independently manage kitchen operations and maintain food quality during high-volume service.
• Relevant culinary qualification, professional culinary training or equivalent industry experience.
• Experience in an Indian restaurant, South Indian restaurant, catering operation or high-volume commercial kitchen will be an advantage.