Executive Chef

THE DAILY PRATA PTE. LTD.; Singapore; On-site; SGD 29,000 - 54,000; Full time

Job summary

The Daily Prata Pte. Ltd. is seeking an experienced Chef to manage daily restaurant and kitchen operations within a hotel setting.

You will develop and revise recipes, source ingredients, delegate tasks, and ensure adherence to health and safety standards while delivering high-quality Indian cuisine. The role requires hands-on leadership in both North and South Indian dishes, strong stock control, and the ability to work in a fast-paced environment.

Qualifications

• Proven work experience and be well versed in both North and South Indian dishes.
• Prepare authentic South Indian Dishes and Local Indian Dishes like varities of Murtabak, Roti john, Thosai, Mee goreng, Mee Kuah.
• North Indian Dishes: Chapathi, Naan, Tandori Roti, Tandori chicken, Palak Paneer, Keema, Channa masala, Samosa, etc.
• Able to handle/cook large quantities and manage multi-cuisine in large volumes across gravies, soups, dried dishes, and Nasi Padang/Mee Siam/Mee Rebus.
• Stock and manage spices, dry and wet groceries, fresh and frozen meats; supervise mixtures.
• Ensure kitchen cleanliness and safety according to local health department codes (SFA).
• Maintain food quality and ingredients; work in a fast-paced environment.

Responsibilities

• The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements to ensure high service standards and profitability.
• Lead and revise recipes, source new ingredients, delegate kitchen tasks, and stay updated on food trends and techniques.
• Assist chefs and cooks to ensure smooth kitchen operations and workflow.
• Be prepared to take over ad-hoc duties during manpower shortages and work on Sundays and public holidays.

Skills

Experience as Chef

Indian cuisines

South Indian dishes

North Indian dishes

Large quantity cooking

Food safety knowledge

Job description

Roles & Responsibilities

• The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.
• Chef is responsible to assist chef & cook with smooth running of the kitchen operation.
• Proven work experience and be well versed in both North and South Indian dishes
• Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah
• North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.
• Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.
• Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures
• Ensuring Kitchen in clean and safe all times according to SFA Standard
• Ensuring Food safety and Good Quality of Food and Its Ingredients
• Able to work in a Fast Pace Environment.
• Able to take over ad-hoc duties during a shortage of Manpower
• Able to work on Sunday and public holidays.
• Check on ingredients or look into replenishing ingredients on daily basis
• Maintain Kitchen Equipment's and Machines.
• Maintain Stocks according to the requirement