Indian Chef ( Education Sector)

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking an Indian Sous Chef with a focus on South Indian cuisine to join our kitchen team in Singapore. The ideal candidate has experience in hospitality or education-sector dining environments and can contribute to menu development and quality control.

The role involves preparing authentic dishes, maintaining high standards of food safety and hygiene, and supervising kitchen staff while supporting the Head Chef in daily operations.

Qualifications

• Experience in education sector or hotel background preferred.
• Specializes in South Indian cuisine.

Responsibilities

• Prepare and cook authentic Indian dishes per menu and recipes.
• Ensure quality, taste, presentation and portion control.
• Assist in planning menus and introducing new dishes.
• Maintain hygiene and sanitation across kitchen areas.
• Ensure compliance with food safety regulations.
• Supervise kitchen staff and coordinate operations in Head Chef's absence.

Skills

South Indian cuisine

Curries & gravies

Tandoori cooking

Biriyani

Menu planning

Hygiene & safety

Education

Culinary training

Job description

Key Responsibilities – Indian Sous Chef

Looking for Indian Sous Chef - specifically South Indian cuisine
** preferrably experience in education sector/Hotel background

• Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.
• Ensure the quality, consistency, taste, presentation and portion control of all Indian cuisine served.
• Assist the Unit Manager and Head Chef in planning menus, developing recipes and introducing new Indian dishes to enhance the dining experience.
• Ensure all kitchen areas, food preparation surfaces, cooking utensils and equipment are properly cleaned and sanitised in accordance with food safety and hygiene standards.
• Ensure all food preparation, cooking, storage and handling practices comply with company policies and applicable government food safety regulations.
• Monitor and record refrigerator temperatures and the core temperatures of cooked food, ensuring proper food storage and temperature control.
• Ensure all menu items are prepared on time and replenished throughout service periods to maintain smooth kitchen operations.
• Supervise and guide kitchen staff in food preparation, cooking techniques, hygiene practices and daily kitchen operations.
• Oversee kitchen operations and coordinate work assignments in the absence of the Head Chef or Unit Manager, where required.
• Ensure the safe and proper operation of kitchen equipment, promptly reporting any defects or maintenance requirements to management.
• Participate in regular kitchen and service meetings to identify areas for improvement and maintain high standards of food quality and service.
• Perform any other duties as assigned by the Head Chef or Unit Manager.