Restaurant Cook

CURRY JUNCTION RESTAURANT PTE. LTD.; Singapore; On-site; SGD 28,000 - 50,000; Full time

Job summary

CURRY JUNCTION RESTAURANT PTE. LTD. in Singapore is seeking a skilled Indian cuisine cook to prepare North and South Indian dishes with authentic flavors. You will manage spice balancing, portion control, and presentation for a fast-paced dining environment.

The role requires 3–5 years of professional cooking experience, deep knowledge of Indian spices, and a valid food hygiene certificate. Applicants should be prepared to work shifts, including weekends and public holidays.

Qualifications

• Experience: Minimum 3 to 5 years of professional cooking experience specializing in Indian cuisine.
• Skills: Deep knowledge of traditional Indian spices, herbs, and regional cooking methods.
• Certifications: Valid food hygiene certificate/course completion as required by local authorities.
• Work Ethic: Ability to stand for long hours, stamina for a busy kitchen, and willingness to work shifts, weekends, and public holidays.

Responsibilities

• Food Preparation: Cook authentic North and South Indian dishes, including curries, tandoor items, biryanis, and tiffin items (such as dosa or idli), ensuring correct spice balancing.
• Quality Control: Check ingredient freshness and maintain consistent taste, portion sizes, and food presentation.
• Hygiene and Safety: Comply with local food safety and hygiene regulations, maintain clean cooking stations, and follow proper food storage (FIFO).
• Inventory Management: Monitor kitchen supplies, assist with stock counts, and minimize food wastage.
• Operations Support: Work effectively in a fast-paced environment and support team members during peak hours.

Skills

Indian cuisine

Spice balancing

High-volume cooking

Education

3-5 years professional cooking experience

Food hygiene certificate

Job description

• Food Preparation: Cook authentic North and South Indian dishes, including curries, tandoor items, biryanis, and tiffin items (such as dosa or idli), ensuring correct spice balancing.
• Quality Control: Check ingredient freshness and maintain consistent taste, portion sizes, and food presentation.
• Hygiene and Safety: Comply with local food safety and hygiene regulations, maintain clean cooking stations, and follow proper food storage (FIFO).
• Inventory Management: Monitor kitchen supplies, assist with stock counts, and minimize food wastage.
• Operations Support: Work effectively in a fast-paced environment and support team members during peak hours.

Requirements & Qualifications

• Experience: Minimum 3 to 5 years of professional cooking experience specializing in Indian cuisine.
• Skills: Deep knowledge of traditional Indian spices, herbs, and regional cooking methods.
• Certifications: Valid food hygiene certificate/course completion as required by local authorities.
• Work Ethic: Ability to stand for long hours, stamina for a busy kitchen, and willingness to work shifts, weekends, and public holidays.