EXECUTIVE CHEF

HMH CATERING PTE. LTD.; Singapore; On-site; SGD 30,000 - 50,000; Full time

Job summary

A catering company in Singapore is looking for a skilled cook specialized in South Indian and North Indian cuisine. The ideal candidate will have a minimum of five years of experience, capable of handling bulk cooking for catering events, weddings, and other occasions. Strong communication and sanitation knowledge are required, along with the ability to work weekends and public holidays.

Qualifications

• Minimum five years’ experience in Indian cuisine required.
• Ability to work weekends and public holidays essential.
• Strong knowledge of sanitation and safety program needed.

Responsibilities

• Prepare South Indian and North Indian cuisine for daily service and special events.
• Conduct bulk cooking for catering and various occasions.
• Cook both vegetarian and non-vegetarian dishes.

Skills

Experience in South Indian cuisine

Experience in North Indian cuisine

Bulk cooking skills

Sanitation and safety knowledge

Communication skills

Job description

Job Description

Job duties for a skilled cook to prepare South Indian and North Indian cuisine, including bulk cooking for catering, weddings, and all occasions.

Responsibilities

• Prepare South Indian and North Indian cuisine for daily service and special events.
• Do bulk cooking for catering, wedding, and all occasions.
• Recommend new dishes in South and North Indian cuisine.
• Cook South Indian & North Indian food recipes and menus.
• Know how to cook vegetarian dishes and non‑vegetarian dishes.
• Make Indian desserts and snacks.
• All‑rounder in Tandoori dishes and South Indian dishes, both vegetarian and non‑vegetarian.
• Must have minimum five years’ experience.
• Work in weekends and public holidays.
• Prepare and post daily work assignment sheets based on menu and staff duty roster; assign cooking or food preparation tasks to staff.
• Extend recipes to facility population requirements.
• Fill pre‑preparation and inventory pull sheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relation skills as per Food Service Manager’s directions.
• Support manager to manage high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non‑food issue.
• Cook varied regular and special diet foods for balanced healthy diet.
• Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.
• Use varied kitchen equipment in large quantity food production.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Oversee food preparation for adherence to quality standards.
• Conduct administrative and human resource management functions with supervised staff.
• Execute Equal Employment Opportunity policies and program.

Qualifications

Minimum five years’ experience in Indian cuisine, ability to work weekends and public holidays, strong knowledge of sanitation and safety program, and excellent communication and human relation skills.