Indian Chef (North & South Indian Cuisine)

-; Singapore; On-site; SGD 28,000 - 48,000; Full time

Job summary

A leading establishment seeks a Kitchen Manager to oversee food production and operations. The role involves supervising staff, ensuring food safety, and planning menus. Benefits include AWS, annual leave, and medical coverage, enhancing the overall work experience.

Benefits

Meals provided

AWS

Annual Leaves

Dental Benefits

Medical Benefits

Qualifications

• Experience in kitchen management or culinary operations is preferred.
• Ability to communicate effectively with staff and customers.
• Knowledge of food safety regulations is essential.

Responsibilities

• Oversee daily food production and back office operations.
• Ensure compliance with hygiene and sanitation standards.
• Plan and execute menus and special promotions.

Skills

Food Production

Hygiene and Sanitation Standards

Team Supervision

Customer Service Management

Menu Planning

Job description

Working Location : West

Working Hours :

Mondays to Fridays

6.30am to 3pm, OT when required

*Meals provided !!

AWS, Annual Leaves, Dental & Medical Benefits

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operation including Event/Catering)

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

• Performs any other duties as directed by the Head Chef and Unit Manager.