Sous Chef

GRILLS N' WOK PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading Indian cuisine provider in Singapore is seeking a culinary expert to plan and customize Indian menus, manage kitchen operations, and ensure food safety standards. The ideal candidate will have 10-12 years of experience in preparing authentic Indian cuisine and a strong knowledge of spices and food costing. Flexibility to work irregular hours is essential.

Qualifications

• Minimum 10-12 years experience in preparation of authentic Indian cuisine.
• Ability to work during odd hours and manage kitchen operations.
• Communication skills to understand client needs.

Responsibilities

• Plan, modify, and customize Indian cuisine to client needs.
• Create new recipes for special occasions.
• Manage stock levels and maintain food safety standards.

Skills

Menu planning and customization

Food costing and pricing

Knowledge of Indian spices

Management of kitchen operations

Job description

1. Able to plan, modify and customise Indian Cuisine/menu in line with the client needs and demand.

2. All the ingredients for the recipes should be created in-house and minimize off the shelf purchases for food preparation.

3. Able to create new Indian cuisine recipe’s during special occasions and festive seasons.

4. Able to derive a detailed food costing & pricing for individual dishes or multiple food menu to control the cost and reduce the food wastage.

5. Able to work during odd hours, public holidays, weekends in case of need and have accountability on managing the kitchen operations.

6. Able to substitute the kitchen team members task during their absence, inclusive of cleaning and maintenance of the kitchen department.

7. Able to communicate to the clients and to understand their needs and requirement to advice the appropriate menu in view of their choices and health conditions.

8. Able to manage the stock level, replenish the stock in time, monitor the stock movement and clear the expired stocks or not good for consumption.

9. Able to maintain high standard in food safety and health and adhere with the SFA statutory guidelines.

10. Able to maintain the consistency in the food quality by implementing in-house SOPs in the food preparation methods.

11. Knowledge in the Indian spice’s health benefits, food preparation methods and time duration required to get the food marinated prior to cooking.

12. Able to follow the management instructions and clients feedback to improve the service quality.

13. Able to procure Indian spices in view of the stock nature, quality, and price.

14. Able to train junior team members to step up in managing the Kitchen.

15. Minimum 10-12 Years Experience in preparation of Authentic Indian Cuisine