North Indian Curry and Tandoor Business Development Manager

ZAFFRON TANDOORI PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent food business in Singapore seeks an experienced individual to manage business development and quality control in food production. The ideal candidate will have at least 4 years of restaurant management experience, strong knowledge of Indian foods, and exceptional skills in customer service and hygiene standards. This position requires a commitment to working 6 days a week, including weekends and public holidays.

Qualifications

• Minimum ‘A’ Level or higher school education; higher qualifications preferred.
• At least 4 years of experience in restaurant management.
• Ability to manage business development operations for food.

Responsibilities

• Responsible for business development operations for the food business.
• Oversee food production operations for shop sales and catering.
• Ensure quality control of South Indian and North Indian food items.

Skills

Business development

Restaurant management

Quality control

Customer service

Hygiene standards

Menu planning

Knowledge of Indian food

Education

Minimum ‘A’ Level or higher

Job description

Roles & Responsibilities

Basic Functions:

1. Fully responsible for the business development operations for the food business.
2. Find new potential markets for further expansion of business.
3. Monitor competitors by gathering current marketplace information on pricing, products, new products, and merchandising techniques.
4. Get customers' exact requirements and fulfill their expectations. Continuously upgrade the quality of customer service. Always maintain a friendly attitude with good intentions to help customers and clients improve their business.
5. Responsible for planning and controlling food production operations for shop sales and catering functions.
6. Responsible for the quality control of South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets, and beverages.
7. Responsible for the quality control of Sambar, Rasam, Puligravy, Moorkulamabu, all types of Kootu, Poriyal, Piratal, Masial, Fried items, Pachadi, and salad items. Kuruma, all Manjurian, Biryani, and all types of Fried Rice, etc.
8. Inspect taste, quality, and hygiene of the food produced.
9. Fully responsible for quality control of kitchen food production operations. Taste and certify each food item before serving.
10. Ensure cooks and chefs follow the correct recipes and methods of the restaurant.
11. Monitor and maintain hygiene standards in the kitchen.
12. Coordinate menu planning.
13. Work 6 days a week from 8 am to 8 pm, with a 3-hour break. Work on Saturday, Sunday, and public holidays is compulsory.

Requirements

1. Minimum ‘A’ Level or higher school education; higher qualifications preferred.
2. At least 4 years of experience in restaurant management, with clear knowledge of Indian food items.
3. Ability to manage and execute business development operations for the food business.
4. Ability to monitor competitors and gather marketplace information on pricing, products, and merchandising techniques.
5. Ability to understand and fulfill customer requirements, and continuously improve customer service quality. Must have a friendly attitude and good intentions.
6. Ability to plan and control food production for shop sales and catering.
7. Ability to control quality of South Indian and North Indian foods, including Tandoor, Prata, Snacks, Sweets, and beverages.
8. Ability to control quality of Sambar, Rasam, Puligravy, Moorkulamabu, Kootu, Poriyal, Piratal, Masial, Fried items, Pachadi, salads, Kuruma, Manjurian, Biryani, Fried Rice, etc.
9. Ability to inspect taste, quality, and hygiene standards.
10. Ensure food is tasted and certified before serving.
11. Ensure recipe adherence by cooks and chefs.
12. Maintain hygiene standards in the kitchen.
13. Manage menu planning and coordination.
14. Work 6 days a week, from 8 am to 8 pm, including weekends and public holidays.