Senior Chef - High-Volume Indian Cuisine & Catering

ANANDA BHAVAN RESTAURANT; Singapore; On-site; SGD 32,000 - 52,000; Full time

Job summary

ANANDA BHAVAN RESTAURANT in Singapore seeks a Cook responsible for production operations across five outlets, ensuring quality per recipes, handling South and North Indian cuisines, Tandoori, and Chaat items, as well as snacks, sweets and beverages.

The role requires a minimum of 5 years Indian cuisine experience, the ability to lift heavy equipment, and strict adherence to hygiene and buffet standards. Candidate must be able to support catering orders and operate on weekends and public holidays.

Qualifications

• Minimum 5 years Indian cuisine experience in Indian Vegetarian Restaurant.

Responsibilities

• Fully responsible for production operations of food for 5 outlets with no delay according to kitchen manager instructions.
• Cook South Indian, North Indian, Tandoori, Chaat, snacks, sweets and beverages.
• Maintain taste, quality and hygiene of the food produced.
• Ensure food and dishes are prepared per ABR recipe methods to maintain quality.
• Inspect raw materials and certify they meet prescribed quality.
• Check freshness of vegetables before cooking.
• Maintain kitchen hygiene systems.
• Capable of heavy lifting and fast-paced vegetable cutting in emergencies.
• Load/unload cooked foods to delivery vehicles when needed.
• Follow kitchen workflow and minimize wastage from raw materials to final product.
• Coordinate with Outlet Managers to reduce wastage and manage shelf-life.

Skills

South Indian cooking

North Indian cooking

Tandoori dishes

Chaat items

Buffet settings

Education

Lower/Upper secondary education

Job description

ANANDA BHAVAN RESTAURANT in Singapore seeks a Cook responsible for production operations across five outlets, ensuring quality per recipes, handling South and North Indian cuisines, Tandoori, and Chaat items, as well as snacks, sweets and beverages.

The role requires a minimum of 5 years Indian cuisine experience, the ability to lift heavy equipment, and strict adherence to hygiene and buffet standards. Candidate must be able to support catering orders and operate on weekends and public holidays.