RESTAURANT COOK

INDIAN HOUSE PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

INDIAN HOUSE PTE. LTD. in Singapore is seeking an experienced kitchen lead to prepare traditional Indian cuisine, with emphasis on North Indian and Gujarati dishes.

You will ensure dishes are freshly prepared while upholding high food standards and customer satisfaction. The role involves supervising junior kitchen staff, planning ingredients for next-day prep, managing inventory, and maintaining portion control.

Qualifications

• Experience in North Indian and Gujarati cuisines.
• Knowledge of herbs and spices used in Indian cooking.
• Ability to prepare fresh dishes meeting food standards.
• Capable of supervising junior kitchen staff.
• Plan ingredients for next-day prep and orders.
• Flexible to work shifts, including split shifts.
• Capable of working under pressure during busy periods.

Responsibilities

• Prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes.
• Ensure that all dishes are freshly prepared and meet food standards.
• Supervise and coach junior kitchen staff.
• Plan and arrange ingredients for next day preparation and orders.
• Understand customer requirements, as per order.
• Introduce new dishes and menus.
• Monitor stock levels and inventory.
• Monitor stock rotation procedures as per inventory.
• Experience in all North Indian cuisines.
• Monitor portions and waste control.
• Provide quality of food.
• Deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Job description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarathi dishes.


• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.


• To ensure that all the dishes are freshly prepared and the food standards are met.


• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.


• Plan and arrange ingredients for next day preparation and orders.


• Need to understand the customer requirements, as per order.


• To Introduce new dishes and menus.


• Should monitor and maintain stock levels and inventory.


• Need to monitor stock rotation procedures are followed as per inventory.


• Experience in all North Indian cuisines.


• Monitoring portions and waste control.


• To provide quality of food


• A deep understanding of authentic North Indian food preparation.


• Capacity to work under pressure during the extremely busy period.


• Flexible to work in any shifts, especially in split shifts.