Head Cook

ANNAPOORNA SIGNATURE PTE. LTD.; Singapore; On-site; SGD 56,000 - 100,000; Full time

Job summary

Annapoorna Signature PTE. LTD. in Singapore is seeking a seasoned Head Chef to lead overall culinary direction and day-to-day kitchen operations, with a focus on authentic Indian cuisine.

You will prepare and cook diverse North and South Indian dishes, design menus, manage portions and costs, supervise staff, ensure hygiene, and maintain high standards during peak dining hours. The role requires leadership, resilience under pressure, and the ability to train and motivate a kitchen team while

Qualifications

• Minimum 2 to 5 years as a professional cook in Indian restaurants.
• Exceptional understanding of traditional Indian spice blends and balancing profiles
• Knowledge of various cooking procedures and methods will be an advantage.
• Capability to stand for long intervals in a high-temperature kitchen environment
• Ability to work under pressure.
• Capability to perform effectively under pressure during peak dining rushes
• Hardworking, Multitasking and ability to work and lead a team.
• Prefer to work on weekends and public holidays.

Responsibilities

• Lead overall culinary direction and day-to-day kitchen operations
• Prepare and cook a variety of Indian cuisines in accordance with the menus
• Prepare complex curries, gravies, and biryanis across regional North and South Indian styles.
• Mix regional batters to prepare fresh dosa, idli, and street-style chaats
• Plan menus, determine size of food portions.
• Monitor food taste, temperature, and presentation to ensure consistency
• Direct, train and support kitchen staff in preparation, cooking to maintain workflow efficiency
• Supervise kitchen staff and helpers
• Inspect kitchens and food service areas
• Ensure proper handling and storage of all food items
• Estimate food requirements and costs
• Maintain inventory and records of food, supplies and equipment.
• Ensure kitchen safety and food hygiene standards are followed.

Skills

Leadership

Team management

Pressure management

Multitasking

Stamina

Job description

Responsibilities:

• Lead overall culinary direction and day-to-day kitchen operations
• Prepare and cook a variety of Indian cuisines in accordance with the menus
• Prepare complex curries, gravies, and biryanis across regional North and South Indian styles.
• Mix regional batters to prepare fresh dosa, idli, and street-style chaats
• Plan menus, determine size of food portions.
• Monitor food taste, temperature, and presentation to ensure consistency
• Direct, train and support kitchen staff in preparation, cooking to maintain workflow efficiency
• Supervise kitchen staff and helpers
• Inspect kitchens and food service areas
• Ensure proper handling and storage of all food items
• Estimate food requirements and costs
• Maintain inventory and records of food, supplies and equipment.
• Ensure kitchen safety and food hygiene standards are followed.

Requirements

• Minimum 2 to 5 years as a professional cook in Indian restaurants.
• Exceptional understanding of traditional Indian spice blends and balancing profiles
• Knowledge of various cooking procedures and methods will be an advantage.
• Capability to stand for long intervals in a high-temperature kitchen environment
• Ability to work under pressure.
• Capability to perform effectively under pressure during peak dining rushes
• Hardworking, Multitasking and ability to work and lead a team.
• Prefer to work on weekends and public holidays.