HEAD CHEF

HMH CATERING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering company in Singapore seeks a skilled cook experienced in South and North Indian cuisine. Responsibilities include preparing dishes for events, bulk cooking, innovating menus, and staff management. A minimum of five years' experience is required, along with the ability to work on weekends and holidays. The ideal candidate will have strong knowledge in food safety and sanitation, as well as excellent communication skills with a focus on customer relations.

Qualifications

• Minimum five years’ experience in cooking South Indian and North Indian cuisine.
• Ability to work on weekends and public holidays.
• Strong knowledge of sanitation and safety program.
• Excellent communication and human relation skills.

Responsibilities

• Prepare South Indian and North Indian cuisine for daily service and special events.
• Do bulk cooking for catering, wedding, and all occasions.
• Recommend new dishes and cook varied diet foods.
• Train staff and manage kitchen operations efficiently.

Skills

Indian cuisine preparation

Sanitation and safety knowledge

Communication skills

Staff training

Customer relation management

Job description

Job Description

Job duties for a skilled cook to prepare South Indian and North Indian cuisine, including bulk cooking for catering, weddings, and all occasions.

Responsibilities

• Prepare South Indian and North Indian cuisine for daily service and special events.
• Do bulk cooking for catering, wedding, and all occasions.
• Recommend new dishes in South and North Indian cuisine.
• Cook South Indian & North Indian food recipes and menus.
• Know how to cook vegetarian dishes and non‑vegetarian dishes.
• Make Indian desserts and snacks.
• All‑rounder in Tandoori dishes and South Indian dishes, both vegetarian and non‑vegetarian.
• Must have minimum five years’ experience.
• Work in weekends and public holidays.
• Prepare and post daily work assignment sheets based on menu and staff duty roster; assign cooking or food preparation tasks to staff.
• Extend recipes to facility population requirements.
• Fill pre‑preparation and inventory pull sheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relation skills as per Food Service Manager’s directions.
• Support manager to manage high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non‑food issue.
• Cook varied regular and special diet foods for balanced healthy diet.
• Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.
• Use varied kitchen equipment in large quantity food production.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Oversee food preparation for adherence to quality standards.
• Conduct administrative and human resource management functions with supervised staff.
• Execute Equal Employment Opportunity policies and program.

Qualifications

Minimum five years’ experience in Indian cuisine, ability to work weekends and public holidays, strong knowledge of sanitation and safety program, and excellent communication and human relation skills.