Restaurant Cook

SAKUNTHALA'S GOURMET; Singapore; On-site; SGD 45,000 - 89,000; Full time

Job summary

SAKUNTHALA'S GOURMET in Singapore seeks a DESCRIPTION CHEF to lead bulk cooking for South Indian and North Indian cuisines for restaurant and wedding catering. The role involves preparing vegetarian and non-vegetarian dishes, Indian desserts, and snacks, with weekend and public holiday work.

The candidate should have extensive experience in large-scale kitchen operations and recipe execution. The position requires overseeing staff, planning menus, and ensuring sanitation and safety standards

Qualifications

• Minimum five years' experience in Indian cuisine cooking
• Ability to manage bulk cooking for restaurant, weddings and catering
• Knowledge of South Indian and North Indian recipes and menus
• Experience preparing vegetarian and non-vegetarian dishes
• Experience making Indian desserts and snacks
• Strong sanitation and safety practices

Responsibilities

• Prepare bulk quantities of South Indian and North Indian dishes for restaurant and weddings
• Plan and post daily work assignments and staff rosters based on menus
• Instruct staff in food preparation techniques and standard recipes
• Extend recipes to meet population requirements and dietary needs
• Ensure adherence to sanitation and safety programs
• Oversee quality and consistency of food prepared in bulk
• Train inmate workers and orient new staff
• Coordinate with managers to maintain high client satisfaction
• Maintain inventory and pre-preparation sheets before meals
• Support manager in client relations and kitchen operations

Job description

DESCRIPTION CHEF

• Able to prepare the South Indian cuisine bulk cooking and North Indiancuisine 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
• Albe work on weekends and public holiday
• All Round in Tandoori dishes and south Indian dishes vegetarian and NonVegetarian
• Minimum five years' experience
• Able to work on 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 dutyroster; 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 programs.
• Display good communication and human relation skills as per Food ServiceManager's directions.
• Support manager to manage a high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non-foodissues.
• Cook varied regular and special diet foods for a balanced healthy diet.
• Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces anddesserts.
• Use varied kitchen equipment in large quantities of 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 ServiceManager'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-foodissue.
• 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 quantities of food production.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Execute Equal Employment Opportunity policies and programs.