HEAD CHEF

kanaxs pte. ltd.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

kanaxs pte. ltd. in Singapore is seeking an experienced kitchen professional to prepare authentic Indian cuisine, spanning North and South Indian styles, with a deep knowledge of spices and herbs.

You will supervise junior kitchen staff, plan daily prep, manage inventory, adapt to customer orders, and contribute new dishes and menus while maintaining high food standards and working across shifts.

Qualifications

• Prepare authentic Indian dishes with knowledge of herbs and spices.
• Understand and follow food safety and quality standards.
• Ability to supervise kitchen staff and manage daily operations.
• Plan ingredients and prep for next day and orders.
• Flexible to work shifts, including evenings and weekends.

Responsibilities

• To prepare high quality traditional authentic Indian food, especially North Indian And South Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• The ability to understand and follow company policies and procedures.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Job description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian And South Indian dishes.


• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.


• To ensure that all the dishes are freshly prepared and the food standards are met.


• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.


• Plan and arrange ingredients for next day preparation and orders.


• Need to understand the customer requirements, as per order.


• To Introduce new dishes and menus.


• Should monitor and maintain stock levels and inventory.


• Need to monitor stock rotation procedures are followed as per inventory.


• Capacity to work under pressure during the extremely busy period.


• Flexible to work in any shifts, especially in split shifts.


• The ability to understand and follow company policies and procedures.


• The ability to work under pressure.


• Availability to work within opening hours (e.g. evenings, holidays, weekends)