NOTH INDIAN CHEF

OVERJOY RESTAURANT & CATERING SERVICES PTE LTD; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking an experienced North Indian Chef with expertise in live cooking stations. The role requires preparing authentic dishes, engaging with guests, and managing kitchen operations to enhance the dining experience. Candidates should have proven skills in North Indian cooking and food safety compliance.

Qualifications

• Proven experience as a North Indian chef, specializing in live cooking stations.
• Ability to interact with guests and explain dishes and ingredients.
• Strong knowledge of hygiene and safety standards.

Responsibilities

• Prepare and cook authentic North Indian dishes.
• Manage live cooking stations during service.
• Engage with guests to explain dishes and cooking methods.
• Ensure kitchen hygiene and safety compliance.
• Train junior staff on cooking techniques.

Skills

North Indian cooking

Live station management

Guest engagement

Food safety compliance

Job description

Job Responsibilities – North Indian Chef (Live Station Expertise)

• Menu Preparation & Cooking
  Prepare and cook authentic North Indian dishes (e.g., kebabs, curries, breads, tandoori items) with consistency and quality.
  Manage live cooking stations (tandoor, grills, chaats, curries, parathas, etc.) during service, ensuring speed, presentation, and guest interaction.
  Customize dishes to guest preferences while maintaining authenticity.
• Guest Engagement
  Interact with guests at live stations, explaining dishes, ingredients, and cooking methods.
  Deliver a memorable dining experience by balancing speed, taste, and presentation.
• Station & Kitchen Management
  Ensure live station setup is complete with fresh ingredients, proper equipment, and garnishes before service.
  Maintain hygiene, safety, and cleanliness at the live station in compliance with food safety standards.
  Monitor portion sizes, food quality, and waste control.
• Collaboration & Training
  Coordinate with the Head Chef and kitchen team to align live station offerings with the overall menu.
  Train and mentor junior staff on North Indian cooking techniques and live station operations.
• Inventory & Cost Control
  Manage stock of spices, ingredients, and perishables used in live stations.
  Ensure cost efficiency by minimizing wastage and optimizing preparation.
• Innovation & Quality
  Introduce new North Indian dishes and live station concepts to enhance guest experience.
  Maintain consistency in taste, texture, and presentation of all dishes served.