South Indian Cuisine Sous Chef — High-Volume Prep

NOORSHABANA PTE. LTD.; Singapore; Sur place; SGD 42 000 - 54 000; Plein temps

Résumé du poste

The role requires 3–10 years of hands-on cooking, deep knowledge of Chettinad, Kerala, or Udupi cuisines, and the stamina to work long shifts in a hot environment.

You will ensure hygiene, stock ingredients, and help with bulk cooking and maintaining food safety standards.

Qualifications

• 3–10 years of hands-on South Indian culinary experience.
• Deep knowledge of Chettinad, Kerala, or Udupi regional cuisines.
• Ability to stand long hours and work in shift schedules.

Responsabilités

• Food Preparation: Expertly prepare traditional South Indian items, including steaming idlis, frying vadas, making dosai batters, and crafting chutneys and gravies.
• Spice & Ingredient Management: Weigh, measure, mix, and grind authentic spices daily to achieve the right regional flavor profiles.
• Bulk & Line Cooking: Execute high-speed food production during busy meal services or manage bulk cooking for canteen and catering operations.
• Hygiene & Sanitation: Adhere strictly to food safety and health regulations, ensuring workspaces, equipment, and utensils are sanitized at all times.
• Inventory & Stocking: Monitor ingredient levels, report shortages, and assist with properly storing deliveries.

Connaissances

South Indian cooking

Culinary techniques

Physical stamina

Description du poste

The role requires 3–10 years of hands-on cooking, deep knowledge of Chettinad, Kerala, or Udupi cuisines, and the stamina to work long shifts in a hot environment.

You will ensure hygiene, stock ingredients, and help with bulk cooking and maintaining food safety standards.