Head Indian Kitchen: South & North Fusion & Tandoor Expert

KITCHEN TABLE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

An Indian restaurant in Singapore is looking for an experienced Indian Chef to oversee kitchen activities, including managing staff, preparing authentic dishes, and ensuring high-quality food standards. The ideal candidate should have significant experience with North and South Indian cuisine, possess leadership abilities, and be well-versed with kitchen equipment. This role offers training and involves creating diverse menus while ensuring compliance with safety and hygiene standards.

Benefits

Full training provided

Uniform provided

Staff meal provided

Qualifications

• Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine.
• Exceptionally proven ability of kitchen management.
• Certificates in health and safety training.

Responsibilities

• Control and direct the food preparation process.
• Construct menus with new or existing culinary creations.
• Plan orders of equipment or ingredients according to identified shortages.
• Be in charge of hiring, managing, and training kitchen staff.
• Ensure compliance with nutrition and sanitation regulations.
• Prepare a variety of Naan breads and kebabs.

Skills

Organizational Skills

Verbal Communication

Culinary Arts

Kitchen Equipment Knowledge

Knowledge of International Cuisines

Creativity

Interpersonal Skills

Culinary Arts Training

Education

Degree in Culinary science or related certificate

Minimum Diploma in Food production

Tools

Tandoor

Kadai

Dosa hot plate

Job description

An Indian restaurant in Singapore is looking for an experienced Indian Chef to oversee kitchen activities, including managing staff, preparing authentic dishes, and ensuring high-quality food standards. The ideal candidate should have significant experience with North and South Indian cuisine, possess leadership abilities, and be well-versed with kitchen equipment. This role offers training and involves creating diverse menus while ensuring compliance with safety and hygiene standards.