Restaurant Cook

SAKUNTHALA'S RECIPE; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A renowned Indian restaurant in Singapore is seeking an experienced Chef specialized in South and North Indian cuisine. The ideal candidate will have a minimum of five years' experience and must be well-versed in bulk cooking for both restaurant and catering events. Responsibilities include preparing a variety of vegetarian and non-vegetarian dishes, managing kitchen staff, and ensuring adherence to quality standards. This role requires excellent communication skills and a strong capability in Indian desserts and snacks.

Qualifications

• Minimum five years’ experience as a chef.
• Proficient in bulk cooking for catering.
• Experience in making Indian desserts and snacks.

Responsibilities

• Prepare South Indian and North Indian cuisine.
• Oversee food preparation for quality standards.
• Train and orient kitchen staff.

Skills

South Indian cuisine

North Indian cuisine

Bulk cooking

Vegetarian dishes

Non-vegetarian dishes

Indian Desserts

Communication skills

Job description

JOB DESCRIPTION CHEF

Responsibilities

• Able to prepare the South Indian cuisine bulkcooking and North Indian cuisine bulk cooking for Restaurant and weddings
• Able to do bulk cooking for catering weddingand all occasion
• Recommend new dishes in South and NorthIndian cuisine
• Able to cook South Indian & North Indianfood Recipes and menus
• Must know how to cook Vegetarian dishes andNon vegetarian dishes.
• Experience in making Indian Desserts andSnacks
• All Round in Tandoori dishes and south Indiandishes vegetarian and Non Vegetarian
• 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 assignmentsheets based on menu and staff duty roster; assigns cooking or food preparationtasks to cook the food and preparedaccording to standard recipes and institutional practices; instructs staff inproper food preparation techniques; ...
• Extend recipes to facility populationrequirements.
• Fill pre-preparation and inventory pullsheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relationskills as per Food Service Manager’s directions.
• Support manager to manage high level of goodclient relations.
• Develop and set up local procedures forreceipt, check and food and non-food issue.
• Cook varied regular and special diet foodsfor balanced healthy diet.
• Prepare meat, fish, poultry, vegetables andFish, soups, gravies, sauces and desserts.
• Use varied kitchen equipment in largequantity food production.
• Offer advice, counsel and instruction tostaff members.
• Handle disciplinary measures appropriate toauthority delegated.
• Oversee food preparation for adherence toquality standards.
• Conduct administrative and human resourcemanagement functions with supervised staff.
• Execute Equal Employment Opportunity policiesand program.

Qualifications

• Minimum five years’ experience
• Must know how to cook Vegetarian dishes and Non vegetarian dishes.
• Experience in making Indian Desserts and Snacks