Kebab Master(Indian and Turkish)

Borr Drilling; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading company in drilling services seeks a skilled chef with expertise in diverse cuisines, including Indian, Turkish, and Mediterranean. Your role will involve overseeing kitchen operations, training staff, and ensuring high standards of food preparation and safety. Join a dynamic team dedicated to delivering exceptional dining experiences.

Qualifications

• Experience in meat marination and skewering techniques.
• Knowledge in Indian, Turkish, Mediterranean, and Mexican cuisines.
• Ability to oversee kitchen staff and manage food production efficiently.

Responsibilities

• Oversee production at the kebab station ensuring timely service.
• Coordinate with procurement for ingredient sourcing.
• Train and manage kitchen staff while ensuring compliance with hygiene regulations.

Skills

Team Management

Food Hygiene

Recipe Development

Inventory Management

Culinary Skills

Food Presentation

Job description

• Master the art of marinating meats and skewering techniques to create flavorful and tender kebabs .
• Coordinate with the procurement team to source high-quality, fresh ingredients for kebab preparation.
• Oversee the kebab station in the kitchen, ensuring efficient production and timely service during peak hours.
• Create Indian, Turkish, Mediterranean and Mexican dishes according to recipes and menu specifications.
• Ensure food is prepared and served in a timely manner.
• Monitor food stock levels and place orders when necessary.
• Train and manage kitchen staff members.
• Ensure compliance with food hygiene and health and safety regulations.
• Develop and innovate recipes to create a diverse, appealing, and authentic menu.
• Ensure consistency in the taste, presentation, and quality of all dishes.
• Maintain high standards of cleanliness and food safety in the kitchen.
• Manage inventory, ordering supplies, and ensuring the efficient use of kitchen resources.
• Supervise and train kitchen staff, ensuring adherence to health and safety regulations.
• Monitor food costs and minimize waste without compromising quality.
• Collaborate with the management team to ensure a positive guest experience.