North Indian Curry and Tandoor Head Chef

EXPRESS TANDOOR PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A North Indian restaurant in Singapore seeks an experienced Head Chef to manage kitchen operations and deliver authentic Indian cuisine. You will oversee menu creation, staff management, and quality control while ensuring hygiene standards. The ideal candidate has proven expertise in North Indian cooking, strong leadership skills, and the ability to create new dishes. Join us to lead a culinary team dedicated to exceptional food and service!

Qualifications

• Proven experience as a Head Chef in North Indian cuisine.
• Deep knowledge of Indian spices, herbs, and cooking techniques.
• Strong leadership, communication, and problem-solving skills.
• Ability to work under pressure and maintain consistency.
• Up-to-date knowledge of culinary trends.
• Basic food hygiene certification often required.

Responsibilities

• Prepare and present authentic North Indian curries and tandoori items.
• Oversee daily kitchen operations and manage staff schedules.
• Implement quality checks and ensure consistent taste and presentation.
• Create new dishes and develop seasonal specials.
• Recruit, train, and manage kitchen staff.
• Estimate food needs and manage inventory to minimize waste.
• Enforce strict food safety and sanitation regulations.
• Operate and maintain tandoor ovens.

Skills

Leadership

Knowledge of Indian spices

Communication

Problem-solving

Ability to work under pressure

Job description

A North Indian Curry & Tandoor Head Chef

manages all kitchen operations, focusing on authentic curries, tandoor (clay oven) dishes, and breads, responsible for menu creation, quality control, staff supervision, inventory, and maintaining strict hygiene while leading the culinary team to deliver exceptional, consistent Indian cuisine.

Key Responsibilities:

• Culinary Expertise: Prepare and present authentic North Indian curries, tandoori items (kebabs, naan), rice dishes, and more, ensuring traditional flavors and high quality.
• Kitchen Management: Oversee daily operations, direct food preparation, manage staff schedules, and handle administrative tasks like payroll.
• Quality & Consistency: Implement quality checks, "polish" dishes, ensure consistent taste and presentation, and handle customer complaints.
• Menu Development: Create new dishes, develop seasonal specials, and adapt menus to meet quality and customer demands.
• Staff Leadership: Recruit, train, motivate, and manage junior chefs and kitchen staff, fostering a positive environment.
• Inventory & Waste Control: Estimate food needs, manage stock, control portion sizes, and minimize waste.
• Hygiene & Safety: Enforce strict food safety, sanitation, and health regulations (HACCP).
• Tandoor Operations: Operate and maintain tandoor ovens, ensuring proper heat and even cooking.

Essential Skills & Requirements:

• Proven experience as a Head Chef in North Indian cuisine.
• Deep knowledge of Indian spices, herbs, and cooking techniques.
• Strong leadership, communication, and problem‑solving skills.
• Ability to work under pressure and maintain consistency.
• Up‑to‑date knowledge of culinary trends.
• Basic food hygiene certification often required.