Specialty Chef / Restaurant Manager

NOORSHABANA PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

NOORSHABANA PTE. LTD. is seeking an accomplished Indian Specialty Chef to lead our premium kitchen in Singapore.

The role focuses on authentic North and South Indian gastronomy with an emphasis on Tandoor mastery, flavor, and presentation. You will design seasonal menus, establish SOPs, manage food costs, and mentor junior kitchen staff while upholding stringent hygiene and food safety standards in a fine-dining setting.

Qualifications

• 5+ years of experience as an Indian Specialty Chef in premium or fine-dining settings.
• Expertise in Tandoor cooking, spice grinding, and regional Indian curries.
• Experience managing food costs and working under high-pressure kitchen service.
• Diploma or professional certification in Indian gastronomy.

Responsibilities

• Oversee daily kitchen operations and prepare authentic North/South Indian dishes.
• Design seasonal menus, SOPs, and spice blend recipes.
• Manage kitchen costs and procurement of spices from overseas and local vendors.
• Ensure hygiene and food safety compliance with regulations.
• Mentor local junior kitchen staff in Indian culinary techniques and tandoor operations.

Skills

Tandoor cooking

Spice grinding

Food cost management

Kitchen leadership

Education

Culinary arts diploma

Professional certifications in Indian gastronomy

Job description

Job Description & Core Responsibilities:

• Culinary Execution: Oversee daily kitchen operations and prepare authentic North/South Indian gourmet dishes, ensuring consistency in taste, presentation, and quality.
• Menu Engineering: Design, curate, and update seasonal menus, specialty standard operating procedures (SOPs), and traditional spice blend recipes.
• Inventory & Costing: Manage kitchen food costs, reduce wastage, and handle procurement of specialized Indian spices and ingredients from overseas and local vendors.
• Kitchen Compliance: Enforce strict hygiene, sanitation, and food safety standards in accordance with Singapore food regulations.
• Local Mentorship: Train, mentor, and supervise local junior kitchen staff in complex Indian culinary techniques and tandoor operations.

Requirements & Qualifications:

• Minimum of 5+ years of experience as an Indian Specialty Chef in a premium or fine-dining restaurant environment.
• Proficient expertise in traditional clay oven (Tandoor) cooking, complex spice grinding, and authentic regional Indian curries.
• Demonstrated ability to manage food cost percentages and high-pressure kitchen service.
• Relevant culinary arts diploma or professional certifications in Indian gastronomy.