HEAD CHEF

KOMALA'S PTE LTD; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

KOMALA'S PTE LTD in Singapore is seeking an experienced chef to lead Indian, Chinese and South Indian vegetarian cuisines, including tandoor dishes, in a high-volume kitchen.

You will supervise stock rotation, portion control, and training of new cooks, support menu development with the head cook, and handle catering preparations while maintaining daily and weekly cleaning routines. Weekend/public holiday work is mandatory; Tamil and Hindi language familiarity is preferred.

Qualifications

• Full-time and permanent chef position.
• Experience with Indian, Chinese and South Indian vegetarian cuisines.
• Ability to work under pressure in a busy kitchen.
• Ability to train new cooks and assistant cooks.

Responsibilities

• Prepare Indian cuisine and tandoor dishes in the traditional way.
• Ensure dishes are freshly prepared and meet food standards.
• Monitor stock rotation and inventory within the kitchen.
• Collaborate with Head cook to introduce new dishes and menus.
• Monitor portion sizes and waste control.
• Cook for catering functions when needed.
• Train new cooks and assistants when required.
• Participate in weekly menu discussions with cooks.

Skills

Cuisine expertise (Indian, Chinese, &

Job description

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor dishes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays and take off on a weekday.

We preferred the language: Tamil & Hindi