Senior Chef

RUSI+ PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

RUSI+ PTE. LTD. invites an experienced culinary leader to prepare, cook and oversee a wide range of Traditional South Indian Chettinad dishes, for both vegetarian and non-vegetarian menus. You will design menus, direct food prep, and ensure top quality while managing inventory, budgets and safety.

The role emphasizes staff scheduling, task delegation, and team development, with strong emphasis on maintaining high hygienic standards and efficient kitchen operations.

Responsibilities

• Prepare and cook a wide range of Traditional South Indian Chettinad cuisine, Vegetarian and Non-Vegetarian foods, ensuring authentic taste.
• Menu planning and vision: design menus and direct all food preparation.
• Quality control: ensure food quality and taste meet high standards.
• Inventory management: manage stock levels and order raw materials.
• Financial control: manage kitchen budgets and minimize food waste.
• Health & safety: maintain strict health, hygiene, and sanitation standards.
• Staff scheduling: organize and manage the staff duty roster.
• Kitchen expertise: possess thorough knowledge of all back-of-house operations.
• Task delegation: plan and assign daily tasks to junior chefs.
• Team development: recruit, train, mentor, and coach junior chefs.

Skills

Menu planning

Quality control

Inventory management

Financial control

Health & safety

Staff scheduling

Kitchen expertise

Task delegation

Team development

Job description

Prepare and cook a wide range of Traditional South Indian Chettinad cuisine Vegetarian and Non Vegetarian foods, ensuring authentic taste.

• Menu Planning & Vision: Designing menus and directing all food preparation.
• Quality Control: Ensuring food quality and taste meet the highest standards.
• Inventory Management: Managing stock levels and ordering all raw materials.
• Financial Control: Managing kitchen budgets and minimizing food waste.
• Health & Safety: Maintaining strict health, hygiene, and sanitation standards.
• Staff Scheduling: Organizing and managing the staff duty roster.
• Kitchen Expertise: Possessing thorough knowledge of all back-of-house operations.
• Task Delegation: Planning and assigning daily tasks to junior chefs.
• Team Development: Recruiting, training, mentoring, and coaching junior chefs.