Executive Chef

AR RAHMAN CAFE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent Indian restaurant in Singapore seeks an experienced Executive Chef to design and develop contemporary Indian menus, oversee kitchen operations, and lead a multicultural culinary team. Candidates should have a strong background in Indian culinary techniques and at least 5 years of relevant experience in a similar environment. This role requires creativity in menu development and adherence to traditional Indian cuisine, offering a vibrant culinary experience.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in an Indian restaurant.
• Expertise in Indian cooking methods including tandoor and dum cooking.
• Strong knowledge of kitchen financials and vendor management.

Responsibilities

• Design and develop authentic Indian menus.
• Oversee kitchen operations to ensure a smooth workflow.
• Lead and train kitchen staff on culinary techniques.

Skills

Indian culinary techniques

Leadership

Menu development

Inventory management

Food safety regulations

Education

Formal culinary training

Job description

Key Responsibilities

• Design, develop, and execute authentic and contemporary Indian menus, including regional specialties (North, South India).
• Oversee day‑to‑day kitchen operations and ensure smooth workflow across all stations (tandoor, curry, biryani, appetizers, sweets).
• Lead, train, and supervise kitchen staff, ensuring adherence to Indian culinary techniques and standards.
• Maintain exceptional food quality, taste, and presentation while preserving traditional Indian flavors.
• Manage procurement of Indian spices, ingredients, and specialty items, ensuring freshness and quality.
• Monitor inventory, reduce wastage, and maintain food cost within budget.
• Ensure strict compliance with hygiene, sanitation, and food safety regulations.
• Work closely with management on menu pricing, promotions, festival‑themed menus, and events.
• Maintain kitchen equipment and ensure proper upkeep, especially tandoors and specialty cooking tools.
• Oversee staff scheduling, hiring support, and performance evaluations.

Requirements

• Proven experience as an Executive Chef or Senior Sous Chef in an Indian restaurant, hotel, or catering environment.
• Formal culinary training preferred; specialized training in Indian cuisine is a strong advantage.
• Expertise in Indian cooking methods such as tandoor cooking, dum (slow cooking), tadka techniques, and regional spice blending.
• Strong leadership skills with the ability to motivate and mentor a multicultural kitchen team.
• Deep understanding of Indian spices, traditional recipes, and modern Indian fusion techniques.
• Strong knowledge of kitchen financials, food costing, and vendor management.
• Ability to work under pressure while maintaining consistency and quality.

Preferred Attributes

• Experience working with large-scale Indian events, buffets, and festival menus.
• Familiarity with vegetarian, vegan, Jain, and Halal requirements within Indian cuisine.
• Creative approach to menu development while honoring authentic Indian traditions.

Other Information:

• 5.5 workday a week.
• able to work in shifts, weekend public holidays and festive season.
• Minimum 5 years of relavant experience.