South & North Indian Chef

ANANDHAS RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant in Singapore is seeking an experienced kitchen manager to lead the kitchen team in the absence of the head chef. The role involves providing guidance to junior staff, overseeing kitchen operations, and ensuring high food quality. Successful candidates will have a relevant degree or diploma, formal culinary training, and extensive knowledge of Indian food. This position requires exceptional customer-service skills and the ability to work under pressure.

Qualifications

• Bachelor’s degree or diploma in hotel management.
• Formal culinary training required.
• Previous experience in a restaurant setting.

Responsibilities

• Lead kitchen team in chef's absence.
• Provide guidance to junior kitchen staff.
• Assign stations and work shifts for maximum productivity.
• Oversee kitchen stock and ingredients.
• Assist head chef with menu creation.

Skills

Ability to Work Under Pressure

Exceptional Customer‑Service Skills

Extensive Food and Beverage Knowledge in Indian Food

Restaurant Industry Knowledge

Education

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Job description

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity.

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Requirements

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Previous Restaurant Experience

Extensive Food and Beverage Knowledge in Indian Food

Restaurant Industry Knowledge

Knowledge of Restaurant Regulations

Ability to Work Under Pressure

Exceptional Customer‑Service Skills