Executive Chef, Karnataka & Bangalore Cuisine

KANAXS PTE. LTD.; Singapore; On-site; SGD 67,000 - 134,000; Full time

Job summary

KANAXS PTE. LTD. in Singapore seeks an experienced Senior Kitchen Lead to direct Karnataka/Bangalore cuisine operations in a high-volume setting. You will ensure consistent quality, maintain safety standards, and manage staff performance.

Responsibilities include menu development, cost control, inventory oversight, and scheduling across weekends and holidays to sustain profitability and smooth restaurant service.

Qualifications

• 7–10 years of culinary experience, including 3+ years in a senior or lead kitchen role.
• Expertise in Karnataka/Bangalore and South Indian cuisine.
• Experience managing a high-volume restaurant kitchen.
• Strong leadership to guide kitchen teams and optimize performance.
• Proficient in menu planning and food-cost control to maintain profitability.
• Availability to work shifts, weekends and public holidays.

Responsibilities

• Lead kitchen operations to ensure consistent food quality and adherence to safety standards
• Develop and execute authentic Karnataka/Bangalore cuisine menus to meet customer expectations
• Manage kitchen staff by training, supervising, and coordinating team activities for efficient food preparation
• Oversee inventory management and control food wastage to optimize kitchen resources
• Maintain food cost control through effective menu planning and resource allocation
• Enforce hygiene and kitchen safety standards to comply with regulatory requirements
• Schedule and manage kitchen shifts, including weekends and public holidays, to ensure continuous operations

Skills

Leadership

Menu planning

Food cost control

Staff training

High-volume kitchen management

Job description

KANAXS PTE. LTD. in Singapore seeks an experienced Senior Kitchen Lead to direct Karnataka/Bangalore cuisine operations in a high-volume setting. You will ensure consistent quality, maintain safety standards, and manage staff performance.

Responsibilities include menu development, cost control, inventory oversight, and scheduling across weekends and holidays to sustain profitability and smooth restaurant service.