South Indian Sous Chef — Menu Design & Kitchen Lead

INDIAN MEXICO TRADING PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

Indian Mexico Trading Pte. Ltd. in Singapore is seeking a kitchen leader to support the Executive Chef by designing menus, producing high-quality dishes, and overseeing kitchen operations for timely service and compliance with quality and safety standards.

The role involves collaborating on menu design, presenting high-quality plates, coordinating operations, and leading during the Executive Chef’s absence to maintain workflow and service excellence.

Qualifications

• Experience in menu design and dish presentation.
• Strong leadership and training abilities.
• Knowledge of food safety regulations.

Responsibilities

• Collaborate in preparing and designing all food and drinks menus to align with quality and customer expectations
• Create and present high-quality plates that meet design and taste standards
• Coordinate kitchen operations to ensure timely food preparation and delivery that meets established quality benchmarks
• Assert leadership in planning and directing food preparation during the Executive Chef’s absence to maintain seamless kitchen workflow
• Identify and resolve operational challenges proactively to maintain kitchen efficiency and service quality
• Manage and train kitchen staff by establishing work schedules and conducting performance assessments to optimize team productivity
• Order and manage inventory supplies to maintain appropriate stock levels for uninterrupted kitchen operations
• Enforce compliance with sanitation regulations and safety standards to uphold a safe and hygienic kitchen environment
• Foster a positive and professional work environment through effective communication and collaboration with coworkers and customers

Job description

Indian Mexico Trading Pte. Ltd. in Singapore is seeking a kitchen leader to support the Executive Chef by designing menus, producing high-quality dishes, and overseeing kitchen operations for timely service and compliance with quality and safety standards.

The role involves collaborating on menu design, presenting high-quality plates, coordinating operations, and leading during the Executive Chef’s absence to maintain workflow and service excellence.