EXECUTIVE CHEF

KHAANSAEI TECH PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local restaurant and catering service in Singapore is seeking a skilled Chef responsible for managing day-to-day kitchen operations, preparing a variety of North and South Indian dishes, and ensuring high food safety standards. The ideal candidate will handle large quantities of food and maintain a clean, safe kitchen environment. Experience in Indian cuisines and a commitment to quality are essential for this role.

Qualifications

• Proven work experience in a similar role.
• Ability to adapt to fast-paced kitchen environments.
• Experience with a variety of Indian and Malay cuisines.

Responsibilities

• Manage day-to-day kitchen operations for the restaurant.
• Prepare North and South Indian dishes, ensuring high quality and taste.
• Supervise kitchen cleanliness and food safety standards.

Skills

Proficiency in North and South Indian dishes

Ability to cook large quantities

Knowledge of food safety regulations

Job description

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.
• 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 and local Indian dishes like varieties of Murtabak, Roti John, Thosai, Mee Goreng, Mee Kuah.
• North Indian dishes: Chapathi, Naan, Tandoori Roti, Tandoori chicken, Palak Paneer, Keema, Channa masala, Samosa, etc.
• Able to handle/cook large quantities and cook multi-Indian cuisines and Malay cuisines in large volumes, including gravies, soups, dried preparations, and can also prepare Nasi Padang, Mee Siam, Mee Rebus.
• Need to stock and manage spices, dry and wet groceries, fresh and frozen meats and supervise mixtures.
• Ensure the kitchen is clean and safe at all times according to SFA standards.
• Ensure food safety and high quality of food and its ingredients.
• Able to work in a fast-paced environment.
• Able to take over ad-hoc duties during a shortage of manpower.
• Able to work on Sundays and public holidays.
• Check ingredients or replenish ingredients on a daily basis.
• Maintain kitchen equipment and machines.
• Maintain stocks according to the requirement.