RESTAURANT COOK

SAKUNTHALA'S FOOD PALACE; Singapore; On-site; SGD 40,000 - 55,000; Full time

Job summary

A local restaurant in Singapore is looking for an experienced Chef, specializing in South and North Indian cuisine. Ideal candidates will have a minimum of five years' experience in bulk cooking for catering and a solid understanding of vegetarian and non-vegetarian dishes. Responsibilities include preparing daily menus, recommending new dishes, and ensuring food quality standards. This role requires good communication skills and the ability to manage kitchen operations effectively.

Qualifications

• Minimum five years' experience in bulk cooking for weddings and restaurants.
• Ability to cook South Indian and North Indian recipes.
• Experience in preparing vegetarian and non-vegetarian dishes.

Responsibilities

• Prepare South and North Indian cuisine for bulk cooking.
• Recommend and develop new dishes.
• Oversee food preparation for quality standards.

Skills

South Indian cuisine preparation

North Indian cuisine preparation

Bulk cooking

Vegetarian dishes

Non-vegetarian dishes

Indian Desserts and Snacks

Tandoori cooking

Kitchen equipment usage

Communication skills

Human relations skills

Tools

Kitchen equipment for large quantity food production

Job description

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.