RESTAURANT COOK

WELSTAND INTERNATIONAL PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary service provider in Singapore seeks an experienced chef to manage kitchen operations and prepare a variety of North and South Indian dishes for large volumes. The ideal candidate will have at least 4 years of experience in an Indian kitchen, capable of cooking for 500 to 1000 people daily. Responsibilities include menu creation, quality control, staff training, and ensuring compliance with safety standards. The role requires flexibility to work rotating shifts, weekends, and public holidays.

Qualifications

• Minimum of 4 years of culinary experience in an Indian kitchen.
• Experience in high-volume service operations.
• Ability to cook for 500 to 1000 pax daily.
• Knowledge of traditional Indian cuisines.
• Hands-on experience with various kitchen equipment.

Responsibilities

• Plan, direct, and participate in daily kitchen activities.
• Cook and prepare a variety of Indian dishes.
• Manage budgeting, food costing, and inventory.
• Ensure quality standards in food preparation.
• Train and support junior staff.

Skills

Cooking techniques

Menu creation

Stock control

Food safety knowledge

Guest satisfaction focus

Tools

Thandoor

Hot Plate

Job description

Job Descriptions:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory food safety, quality, health and hygiene standards at all times

Job Requirements:

• Minimum of at least 4 years of culinary working experience in an Indian kitchen
• Preferably with experience in a Bangladeshi and Indian (North & South) Restaurant/Catering industry and handling high‑volume service operations
• Able to cook for at least 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes for breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekdays)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non‑Vegetarian)
• Experience in cooking different types of South Indian Dishes (e.g., Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian and Bangladeshi dishes in a traditional way
• Hands‑on experience with various kitchen equipment (e.g., Hot Plate, Thandoor, etc.)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables, etc.
• Ability to thrive in a fast‑paced environment and complete tasks responsibly