Head Chef

MUFIZ SPICE RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A restaurant specializing in diverse cuisines in Singapore is seeking a Kitchen Manager to lead operations and food management. The candidate will drive sales growth, oversee daily kitchen operations, and ensure the highest hygiene standards. Responsibilities include creative menu development and managing procurement processes. Ideal for someone with extensive experience in Indian and Malay cuisine, along with strong leadership skills. This is a full-time position offering a dynamic work environment.

Qualifications

• Proven experience in managing kitchen operations in a restaurant environment.
• Strong knowledge of Indian and Malay cuisines.
• Excellent leadership and communication skills.

Responsibilities

• Lead food & beverage management and kitchen operations efficiently.
• Drive sales growth and profitability through effective management.
• Maintain high standards of cleanliness and hygiene in the kitchen.

Skills

Food & Beverage Management

Culinary Expertise

Hygiene Standards

Inventory Management

Staff Management

Job description

Company Overview / Employee Value Proposition

Mufiz Spice Restaurant is specialized in Indian, Malay, local and western Food menus. We serve fresh food in very hygienic way. Our main dishes are Briyani, Prata, Thosai and Goreng Items.

Job Summary

Lead kitchen operations and food & beverage management at Mufiz Spice Restaurant, driving quality, efficiency, and profitability while delivering authentic Indian and Malay cuisine with a focus on hygiene and customer satisfaction.

Responsibilities

• Drive sales growth by managing food and beverage operations to maximize departmental profitability
• Oversee daily kitchen operations including production, preparation, and presentation to ensure timely and high-quality food delivery
• Implement cost control measures to manage food costs and minimize waste through efficient inventory and procurement management
• Maintain the highest standards of cleanliness, sanitation, and hygiene in all kitchen and food production areas
• Develop and execute creative menu plans that align with customer preferences and operational capabilities
• Manage procurement, purchasing, and inventory processes to ensure availability of quality ingredients and supplies
• Plan and coordinate staff scheduling and timetables to optimize kitchen productivity and service delivery
• Prepare a diverse range of Indian, Malay, and Chinese dishes including breakfast items, vegetarian and non-vegetarian curries, fried items, biryanis, pulaos, snacks, soups, sweets, tandoori items, pickles, and salads, ensuring authentic taste and presentation
• Should know and have prior experiences of preparing the following menus

I. Break Fast/Any timers:

- Prata (All types), Dosa (All Types), Idly, Poori& masala Aloo, Pongal, Chapathi, Upma, Kichadi, Egg (All Types), Sambar

- Goreng: All types of goreng preparations

- Different Types of Chutney’s: Tomato, Coconut,Onion, Green Chutney

- Different Types of Masalas: Channa, Green Peas,Black Eye Beans

- Different Types of Kuruma’s: Mix Vege,

II. Vegetarians:

- Different Types of Sambars (Onion Sambar,Kadamba Sambar, Grinded Sambar)

- Kara Kozhambu, Puzhi Kozhambu, Vathal Kozhambu,Dahi Curry

- Different Types of Rasam’s (Pepper Rasam, JeeraRasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

- Different Types of Poriyal’s (Cabbage, Beetroot,Carrot, Beans, Ladies Finger, Potato)

- Different Types of Veg (Pumpkins, Snack Guard,Spinach, Kadai veg, Chettinadu Masala, Avial

- Different types of Variety Rice’s (Tomato,Lemon, Tamarind, Coriander, Sambar Rice, Curd Rice, Ghee Rice)

III. Chinese Varieties: Fried Rice, Noodles etc.,

IV. Non-Vegetarians:

- Fish: Fish Curry, Fish Fry, Tawa Fish, KeralaFish Curry, Fish Kozhambu (Tamil Nādu),

- Chicken: Chicken Curry, Chicken Fry, ButterChicken Masala, Chicken Loly pop, Chicken Chettinadu, Peper Chicken, KadaiChicken, Garlic Chicken, Chicken Kuruma, Palak Chicken, Chicken Dry

- Mutton: Mutton Masala, Pepper Mutton, MuttonCurry, Mutton Kuruma, Mutton Kadai

- Sea Foods: Prawns Masala, Prawns Fry, CrabMasala, Crab curry, Dry Fish Curry

- Chinese: Chicken-65, Chilli Chicken, ChickenFried Rice, Chicken Noodles, .

V. Briyani: Veg Biriyani, Chicken Biriyani, ChickenFry Biriyani, Hyderabad Biriyani, Mutton Biriyani, Fish Biriyani, PrawnBiriyani

VI. Pulao: Veg Pulao, Gr.Peas Pulao, Mushroom Pulao,Kashmiri Pulao

VII. Snacks: Samosa, Cutlet, Channa Pattura, Types ofVada, Types of Pakkoda, Bonda, Bhajji,

VIII. Soup: Tomato Soup, Veg Clear Soup, Cream of VegSoup, Chicken Clear Soup, Cream of Chicken Soup, Sweet Corn Chick Soup, SweetCorn Veg Soup, Egg Soup, Mushroom Soup, Spinach soup, Mulaguthani Soup

IX. Sweets: Laddu, Gulab Jamun, Kesari, SweetPongal, Banana Pongal, Paal Payasam, Mysore Pak or Rava Laddoo, Rava KesariRecipe, Kaju Mysore Pak, Carrot and Cashew Payasam, Chana Dal and CoconutLaddu, Coconut Milk and Rose Custard, Rice Kheer

X. Tandoori: Types of Naans, Roti, TandooriChicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka

XI. Pickles: Garlic, Mix Veg, Ginger, Lemon, Tomato,Mango.

XII. Salads: All Types of Salads