Indian Vegetarian Chef

MANI IYER FOOD PTE. LTD.; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

MANI IYER FOOD PTE. LTD. in Singapore is seeking an experienced Indian Vegetarian Chef to join the kitchen team. You will prepare authentic South Indian and/or North Indian vegetarian dishes, including paneer, gravies and vegetarian mock meat, for dine-in, takeaway and bulk catering.

The role requires strong knowledge of Indian vegetarian cuisine, ability to work in a fast-paced kitchen, and a Singapore Food Safety Course Level 1 certification. Experience in large-volume catering is an advantage.

Qualifications

• Relevant experience as Indian chef or similar role in Indian vegetarian cuisine.
• Strong knowledge of South and/or North Indian vegetarian dishes and regional flavours.
• Experience with mock meat, paneer dishes and gravies is advantageous.
• Must hold a Singapore-recognised Food Safety Course Level 1 certificate and comply with safety rules.

Responsibilities

• Prepare and cook a wide range of authentic South/North Indian vegetarian dishes per recipes and standards.
• Prepare mock meat dishes and vegetarian starters, paneer items and gravies for dine-in, takeaway and catering.
• Support bulk catering, weddings, temple functions and other events while maintaining quality and portion control.
• Maintain hygiene, monitor ingredients, minimise wastage and ensure food safety compliance.

Skills

South Indian cuisine

North Indian cuisine

Vegetarian cuisine

Mock meat preparation

Paneer dishes

Curries & gravies

Restaurant catering

Food safety knowledge

Education

Singapore Food Safety Course Level 1 Certification

Job description

Indian Vegetarian Chef

Company: MANI IYER FOOD PTE. LTD.
Work Location: Singapore
Employment Type: Full-time

Job Summary

MANI IYER FOOD PTE. LTD. is an established Indian vegetarian food business, Singapore.

We are looking for an experienced and dedicated Indian Vegetarian Chef to join our kitchen team.

The successful candidate should have practical experience preparing authentic South Indian and/or North Indian vegetarian cuisine. Experience in preparing vegetarian mock meat dishes, Indian starters, paneer dishes, curries, side dishes, sweets, snacks and large-volume catering food will be an advantage.

The Chef will be responsible for daily food preparation and cooking, maintaining food quality and consistency, supporting catering operations, controlling food wastage and maintaining kitchen hygiene and safety standards.

Key Responsibilities

Indian Vegetarian Food Preparation

• Prepare and cook a wide variety of authentic South Indian and/or North Indian vegetarian dishes according to established recipes and restaurant standards.

• Prepare South Indian dishes such as idli, dosa, vada, uttapam, pongal, upma, sambar, rasam, kootu, vegetable curries, poriyal, chutneys, rice dishes, traditional South Indian meals and other vegetarian items.

• Prepare North Indian vegetarian dishes such as paneer dishes, dal varieties, chana and other legume dishes, vegetable curries, North Indian gravies, biryani, pulao, roti, chapati, naan and other traditional North Indian vegetarian dishes.

Mock Meat & Vegetarian Specialities

• Prepare a variety of vegetarian mock meat dishes, including mock mutton, mock chicken, mock fish and other vegetarian mock meat preparations where required.

• Prepare vegetarian dishes using plant-based and mock meat ingredients while maintaining authentic Indian flavours.

• Prepare popular Indian vegetarian restaurant dishes and specialities according to the restaurant's menu.

Starters, Snacks & Side Dishes

• Prepare a variety of Indian vegetarian starters and appetisers, including fried, grilled, tandoori-style and other vegetarian starters.

• Prepare popular vegetarian side dishes and gravies, including:

  • Paneer Butter Masala

  • Palak Paneer

  • Kadai Paneer

  • Chana Masala

  • Dal

  • Mixed vegetable dishes

  • Vegetable kurma

  • Various Indian gravies

  • Raita

  • Chutneys

  • Other vegetarian accompaniments.

• Experience in preparing traditional Indian sweets and snacks will be an added advantage.

• Where required, assist in preparing sweets and snacks for restaurant sales, takeaway orders, festivals and catering functions.

• Maintain consistency in the taste, texture, appearance and portion size of all dishes.

Restaurant & Catering Operations

• Prepare food for dine-in, takeaway and delivery orders.

• Prepare food for bulk catering orders, including weddings, temple functions, religious events, festivals, corporate functions and other special occasions.

• Handle large-volume food preparation while maintaining consistent taste and quality.

• Coordinate with kitchen assistants and other restaurant staff to ensure timely preparation and service.

• Assist with menu preparation and the introduction of new vegetarian dishes where required.

Food Quality & Cost Control

• Follow standard recipes and cooking procedures.

• Maintain consistent food quality, flavour, presentation and portion control.

• Monitor the quality and freshness of vegetables, paneer, lentils, spices, mock meat products and other ingredients.

• Minimise food wastage through proper preparation, storage and portion control.

• Inform management when ingredients or kitchen supplies need to be replenished.

• Assist in stock control and proper storage of food ingredients.

Hygiene & Kitchen Safety

• Maintain high standards of cleanliness and hygiene in the kitchen and food preparation areas.

• Ensure cooking equipment, utensils and workstations are properly cleaned and maintained.

• Follow applicable Singapore food safety and hygiene requirements.

• Ensure proper food handling, storage, preparation and temperature control.

• Maintain a safe, clean and organised working environment.

Requirements

• Relevant working experience as an Indian Chef, Vegetarian Chef, Indian Cook or similar role.

• Strong practical knowledge of Indian vegetarian cuisine.

• Candidates with experience in South Indian cuisine, North Indian cuisine, or both are welcome to apply.

• Experience preparing mock chicken, mock mutton and other vegetarian mock meat dishes is an advantage.

• Experience preparing Indian vegetarian starters, paneer dishes, curries, gravies and side dishes is preferred.

• Experience in preparing traditional Indian sweets and snacks is an added advantage.

• Experience in restaurant, catering, central kitchen or high-volume food preparation is an advantage.

• Ability to work independently and prepare food according to recipes and established standards.

• A valid Singapore-recognised Food Safety Course Level 1 certification is mandatory.

• Candidates must be able to comply with applicable Singapore food safety and hygiene requirements.

• Ability to work in a fast-paced kitchen environment.

• Physically fit and able to perform kitchen duties for extended periods.

• Responsible, hardworking, reliable and committed to maintaining high food quality standards.

• Able to work weekends and public holidays according to the restaurant's operating schedule.

Preferred Experience

Candidates with experience in one or more of the following areas are encouraged to apply:

• South Indian vegetarian cuisine

• North Indian vegetarian cuisine

• Traditional Indian meals

• Indian tiffin items

• Vegetarian curries and gravies

• Paneer dishes

• Indian vegetarian starters

• Mock chicken

• Mock mutton

• Traditional Indian sweets

• Traditional Indian snacks

• Plant-based vegetarian dishes

• Bulk catering

• Wedding and temple catering

• High-volume food preparation

Salary & Benefits

• Salary will be discussed based on the candidate's relevant experience and ability.

• Opportunities to work in restaurant and catering operations.

• Full-time position.

• Overtime and other employment benefits will be provided in accordance with applicable Singapore employment requirements.