Executive Indian Kitchen & Menu Innovation Lead

MR TEH TARIK (TBP) PTE. LTD.; Singapore; On-site; SGD 42,000 - 78,000; Full time

Job summary

MR TEH TARIK (TBP) PTE. LTD. seeks an experienced culinary professional to lead and manage Indian kitchen operations, focusing on both South and North Indian cuisines. You will be responsible for daily cooking, menu planning, training junior staff, and maintaining quality and hygiene standards.

The role requires strong experience in high-volume service, ability to develop new menus quarterly, and ensuring an exceptional dining experience for customers across shifts and peak periods.

Qualifications

• Minimum of at least 5 years of culinary working experience in Indian kitchen.
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations.
• Able to cook for at least 500 to 1000 pax on a daily basis.

Responsibilities

• Plan, direct, control, coordinate, train and participate in daily kitchen culinary activities and required standards.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management.
• Introduce new menus every three months to refresh customer tastes and variety.
• Ensure customers have the best experience at all times.
• Participate in kitchen training and support junior staff and trainees.
• Oversee cleanliness, hygiene and maintenance to uphold high standards.
• Ensure compliance to regulatory food safety, quality, health and hygiene standards.
• Follow Food & Beverage Safety policies and ensure proper storage methods.

Skills

Culinary skills

South Indian cuisine

North Indian cuisine

High-volume service

Menu planning

Staff training

Tools

Hot Plate

Tandoor

Rice cooker

Kitchen hygiene

Job description

MR TEH TARIK (TBP) PTE. LTD. seeks an experienced culinary professional to lead and manage Indian kitchen operations, focusing on both South and North Indian cuisines. You will be responsible for daily cooking, menu planning, training junior staff, and maintaining quality and hygiene standards.

The role requires strong experience in high-volume service, ability to develop new menus quarterly, and ensuring an exceptional dining experience for customers across shifts and peak periods.