Head Chef (Indian Cuisine)

Mandai Resorts Pte. Ltd.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A leading resort in Singapore is seeking an experienced Head Chef specializing in Indian Cuisine. The role involves overseeing kitchen operations, maintaining food quality, and developing culinary concepts while fostering a positive team culture.

Qualifications

• 4 to 6 years of culinary experience in a property of similar standing.

Responsibilities

• Assist the Executive Chef with all aspects of kitchen operations.
• Develop culinary concepts, including menu planning.
• Mentor kitchen staff and ensure adherence to food safety standards.

Skills

Leadership

Food Safety

Culinary Skills

Education

Degree or Diploma in Culinary Arts

Job description

Main Duties and Responsibilities
We are seeking an experienced and talented Head Chef who masters in Indian Cuisine to join our culinary team. The Head Chef for Indian Cuisine will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Executive Chef with all aspects of the kitchen’s operations. In performing this role, the Head Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Head Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.