Senior Chef

RUSI++ PTE. LTD.; Singapore; On-site; SGD 2,600 - 3,800; Full time

Job summary

RUSI++ PTE. LTD. in Singapore seeks an experienced chef to lead Chettinad cuisine, both vegetarian and non-vegetarian.

You will plan menus, direct food prep, and ensure authentic taste while maintaining top quality. You will manage inventories, control costs, and uphold health and safety standards, with responsibility for staff scheduling and team development. The role requires hands-on kitchen leadership, ability to mentor junior chefs, and a commitment to consistent culinary excellence in a

Qualifications

• Menu planning and vision to design menus and direct all food preparation.
• Maintain highest standards of food quality and taste.
• Manage stock levels and ordering of raw materials.
• Oversee kitchen budgets and minimize food waste.
• Uphold health, hygiene, and sanitation standards.
• Organize and manage staff duty rosters.
• Possess thorough knowledge of back-of-house operations.
• Plan and assign daily tasks to junior chefs.
• Recruit, train, mentor, and coach junior chefs.

Responsibilities

• Prepare and cook a wide range of Traditional South Indian Chettinad cuisine, both vegetarian and non-vegetarian.
• Design menus and direct all food preparation to ensure authentic taste.
• Ensure quality and taste meet highest standards.
• Monitor stock levels and order raw materials as needed.
• Control kitchen budgets and minimize food waste.
• Maintain strict health, hygiene, and sanitation standards.
• Schedule and manage kitchen staff roster.
• Oversee back-of-house operations and workflow.
• Delegate daily tasks to junior chefs and monitor outcomes.
• Recruit, train, mentor, and develop junior culinary staff.

Skills

Menu planning

Quality control

Inventory management

Financial control

Health & safety

Staff scheduling

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.