North Indian Curry and Tandoor Head Chef

BROSS ENTERTAINMENT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A North Indian restaurant in Singapore is seeking a skilled Head Chef to manage kitchen operations, menu planning, and staff management. The ideal candidate will have extensive culinary expertise in North and South Indian cuisine, specifically Tandoor and Biryani. Candidates must be able to work shifts, including morning hours.

Qualifications

• Extensive knowledge of various cuisines, cooking techniques, and food preparation methods.
• Ability to lead, motivate, and manage a team of kitchen staff.
• Ability to manage multiple tasks, prioritize effectively, and work under pressure.
• Ability to communicate clearly and effectively with kitchen staff and other departments.
• Ability to identify and resolve issues quickly and efficiently.
• Understanding of food safety regulations and best practices.

Responsibilities

• Creating and updating menus, developing new recipes, and ensuring menu variety.
• Overseeing the entire food preparation process for quality standards.
• Managing, training, and mentoring kitchen staff.
• Managing kitchen inventory and controlling food costs.
• Ensuring strict adherence to food safety and hygiene regulations.
• Inspecting dishes before service for quality and presentation.
• Collaborating with staff for smooth kitchen operations.

Skills

Culinary Expertise

Leadership

Organizational Skills

Communication Skills

Problem-Solving

Knowledge of Food Safety

Job description

A Head Chef is a senior culinary professional who manages all aspects of a professional kitchen. They are responsible for menu planning, food preparation, staff management, and maintaining a high standard of food quality and safety. Head Chefs also oversee kitchen operations, ensure compliance with health and safety regulations, and often play a role in training and mentoring kitchen staff.

Here's a more detailed breakdown:

Key Responsibilities:

• Menu Planning and Development:Creating and updating menus, developing new recipes, and ensuring menu variety and quality.
• Food Preparation and Cooking:Overseeing the entire food preparation process, ensuring dishes are prepared to the highest standards and presented attractively.
• Staff Management:Managing, training, and mentoring kitchen staff, including assigning tasks, scheduling, and performance management.
• Inventory Management and Cost Control:Managing kitchen inventory, controlling food costs, and ensuring efficient use of resources.
• Food Safety and Hygiene:Ensuring strict adherence to food safety and hygiene regulations, maintaining a clean and organized kitchen environment.
• Quality Control:Inspecting dishes before they are served to customers, ensuring they meet the required standards of quality and presentation.
• Collaboration and Communication:Collaborating with other chefs, front-of-house staff, and management to ensure smooth kitchen operations and a positive dining experience.

Essential Skills and Qualifications:

• Culinary Expertise: Extensive knowledge of various cuisines, cooking techniques, and food preparation methods.
• Leadership and Management: Ability to lead, motivate, and manage a team of kitchen staff.
• Organizational and Time Management: Ability to manage multiple tasks, prioritize effectively, and work under pressure.
• Communication and Interpersonal Skills: Ability to communicate clearly and effectively with kitchen staff and other departments.
• Problem-Solving and Decision-Making: Ability to identify and resolve issues quickly and efficiently.
• Knowledge of Food Safety and Hygiene: Understanding of food safety regulations and best practices.

Note- This is North indian Reastaurant need to work shift candidates who got experiance both North and south indian Tandoor, Biryani food experiance they can apply. need to work morning shift also.