Executive Chef - Bulk Indian Cuisine & Catering

SAKUNTHALA'S TAKEAWAY; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

SAKUNTHALA'S TAKEAWAY is seeking a skilled cook with extensive experience in Indian cuisine bulk cooking for restaurants and catering events. You will oversee large-scale meal preparation, ensure quality and safety, and manage kitchen staff.

The role requires training staff and coordinating with clients to meet event needs. The ideal candidate will have at least five years in bulk Indian cooking, experience in catering, and the ability to adapt recipes for various events.

Qualifications

• Minimum five years' experience in Indian cuisine bulk cooking and catering.
• Experience in training and orienting kitchen staff and program participants.

Responsibilities

• Prepare bulk Indian cuisine dishes for restaurant service and catering events, including weddings and special occasions.
• Develop and recommend new dishes aligned with authentic Indian culinary traditions.
• Cook vegetarian and non-vegetarian Indian recipes in large quantities with varied equipment.
• Extend and adjust recipes to meet facility population requirements and menu needs.
• Post daily work assignments and assign cooking tasks based on menu and staff roster.
• Instruct and train kitchen staff and program participants in proper food preparation techniques.
• Monitor and enforce sanitation and safety programs to maintain kitchen hygiene and food safety standards.
• Support the Food Service Manager in maintaining client relations and communication.
• Oversee food preparation to ensure adherence to quality standards.

Skills

Leadership

Staff training

Food safety

Communication

Job description

SAKUNTHALA'S TAKEAWAY is seeking a skilled cook with extensive experience in Indian cuisine bulk cooking for restaurants and catering events. You will oversee large-scale meal preparation, ensure quality and safety, and manage kitchen staff.

The role requires training staff and coordinating with clients to meet event needs. The ideal candidate will have at least five years in bulk Indian cooking, experience in catering, and the ability to adapt recipes for various events.