EXECUTIVE CHEF

HYDEEN EATING HOUSE PTE. LTD.; Singapore; On-site; SGD 36,000 - 52,000; Full time

Job summary

HYDEEN EATING HOUSE PTE. LTD. in Singapore is seeking an experienced South Indian Chef or Cook to lead kitchen operations.

You will hire and train kitchen staff, design menus based on seasonal pricing, maintain quality and presentation standards, and manage inventory and kitchen finances. You will prepare traditional dishes such as dosa, idli, vada, sambar, rasam, biryani, chutneys, and curries, while ensuring hygiene, safety, and consistency during peak hours.

Qualifications

• Previous experience as a South Indian Chef or Cook.
• Good knowledge of South Indian cuisine and cooking techniques.
• Ability to work under pressure and manage multiple orders.
• Knowledge of kitchen hygiene and food safety.
• Good teamwork and communication skills.
• Willingness to work flexible hours, including weekends and holidays.

Responsibilities

• Hire and train kitchen staff on food handling and equipment safety.
• Create and update menus based on ingredient pricing and seasonality.
• Set and maintain standards for food quality and dish presentation.
• Manage ingredients and supplies inventory.
• Oversee kitchen-related finances, including budgets and food/labor costs.
• Train FOH staff on menu details and presentation.
• Ensure compliance with health, food safety, and sanitation regulations.
• Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, biryani, chutneys, curries.
• Prepare meals across breakfast, lunch, dinner, and special items.
• Maintain consistent taste, quality, and portion sizes.
• Manage food prep and cooking efficiently during busy hours.
• Ensure proper storage and handling of ingredients.
• Maintain kitchen cleanliness and hygiene.
• Monitor stock and inform management about required ingredients.
• Minimize wastage and control ingredient usage.

Skills

South Indian cuisine

Cooking techniques

Teamwork & communication

Pressure handling

Menu planning

Job description

• Hiring and training kitchen staff on food handling or equipment safety
• Creating and updating menus based on ingredient pricing and seasonality
• Setting and maintaining standards for food quality and dish presentation
• Managing ingredients or supplies inventory
• Overseeing kitchen-related finances, including budget and food and labor costs
• Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS
• Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
• Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries.
• Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements.
• Maintain consistent taste, quality, and portion sizes.
• Manage food preparation and cooking efficiently during busy hours.
• Ensure proper storage and handling of ingredients.
• Maintain cleanliness and hygiene in the kitchen.
• Monitor food stock and inform management about required ingredients.
• Minimize food wastage and control ingredient usage.
• Follow food safety and kitchen safety standards.
• Work effectively with other kitchen staff.
• Requirements:
• Previous experience as a South Indian Chef or Cook.
• Good knowledge of South Indian cuisine and cooking techniques.
• Ability to work under pressure and manage multiple orders.
• Knowledge of kitchen hygiene and food safety.
• Good teamwork and communication skills.
• Willingness to work flexible hours, including weekends and holidays.