Executive Chef (Kerala Cuisine)

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

Job summary

A restaurant specializing in Kerala cuisine is seeking an experienced Executive Chef to lead kitchen operations. The candidate will develop authentic Kerala menus, ensure quality standards, and manage staff effectively. Ideal applicants should have expertise in Kerala cooking, strong leadership skills, and an understanding of food safety regulations. This role provides the opportunity to showcase creativity and maintain authentic cuisine standards.

Qualifications

• Proven experience as an Executive Chef, ideally in Kerala cuisine.
• Strong knowledge of traditional Kerala cooking techniques, spices, and regional dishes.
• Experience working in a fast-paced restaurant environment.

Responsibilities

• Develop and execute authentic Kerala cuisine menus.
• Lead and supervise the entire kitchen team.
• Ensure full compliance with food safety guidelines.
• Manage food costs and optimise ingredient use.
• Train kitchen staff in Kerala culinary techniques.
• Coordinate with front-of-house staff for smooth food service.

Skills

Kerala cuisine expertise

Leadership

Communication skills

Food cost control

Creativity

Job description

Job Summary

We are seeking an experienced and passionate Executive Chef specialising in Kerala cuisine to lead our kitchen operations. The ideal candidate will oversee menu creation, food preparation, quality control, and kitchen management while ensuring authentic flavours, consistent standards, and smooth day-to-day operations.

Key Responsibilities

1. Menu Development & Culinary Excellence

• Develop, plan, and execute authentic Kerala cuisine menus, including seasonal and specialty dishes.
• Ensure taste, presentation, and quality meet the restaurant’s standards.
• Innovate new dishes while maintaining the integrity of traditional Kerala flavours.

2. Kitchen Operations Management

• Lead and supervise the entire kitchen team, including cooks, helpers, and stewards.
• Oversee daily food preparation and ensure efficient kitchen workflow.
• Implement and maintain standard operating procedures (SOPs) for kitchen operations.
• Monitor stock levels and supervise inventory management, ordering, and cost control.

3. Food Safety & Hygiene

• Ensure full compliance with Singapore food safety and SFA (Singapore Food Agency) guidelines.
• Maintain high hygiene standards and ensure proper food handling and storage practices.
• Conduct regular checks and audits on cleanliness, sanitation, and equipment maintenance.

4. Cost Control & Budgeting

• Manage food costs, reduce waste, and optimise ingredient use.
• Work with management on budgeting, menu pricing, and supplier negotiations.

5. Training & Staff Development

• Train kitchen staff in Kerala culinary techniques, recipes, and presentation.
• Provide coaching, performance feedback, and skill development.
• Build a strong, cohesive, and disciplined kitchen team.

6. Collaboration & Communication

• Work closely with restaurant management on menu strategies, promotions, and events.
• Coordinate with front-of-house staff to ensure timely and smooth food service.
• Attend management meetings and report on kitchen performance.

Requirements

• Proven experience as an Executive Chef, ideally in Kerala cuisine.
• Strong knowledge of traditional Kerala cooking techniques, spices, and regional dishes.
• Experience working in a fast-paced restaurant environment.
• Strong leadership and communication skills.
• Good understanding of food cost control and inventory management.
• Ability to maintain high hygiene standards and comply with Singapore regulations.
• Positive attitude, creativity, and passion for authentic cuisine.