Turkish And Indian Tandoor Chef

SULTAN PALACE @BOAT QUAY PTE. LTD.; Singapore; On-site; SGD 56,000 - 78,000; Full time

Job summary

Sultan Palace Boat Quay is seeking a Turki sh & Indian Tandoor Chef to lead high-heat cooking, master clay ovens, and craft authentic Turkish kebabs, meze, and Indian tandoori dishes in a fast-paced kitchen.

The role combines culinary execution with kitchen leadership, ensuring food quality, safety, and efficient operations while managing shifts and staff in Singapore. This hybrid position offers opportunities to influence menu development and fusion creations.

Qualifications

• 3–5 years of professional culinary experience in Turkish and/or North Indian/Mughlai cuisine.
• Experience with open-flame charcoal grills and high-heat ovens.
• Ability to design marinades and balance spices for fusion dishes.

Responsibilities

• Culinary execution and tandoor mastery: operate clay ovens and grills to produce kebabs, breads, and curries.
• Kitchen operations: oversee hygiene, food costing, inventory, and seasonal menu development.
• Lead, train, and mentor junior cooks in safe tandoor operation and prep techniques.

Skills

Tandoor mastery

Open-flame grilling

Marinades & spice blending

Gravies & curries

Kitchen leadership

Job description

A Turkish and Indian Tandoor Chef

Job Summary

The hybrid role requires mastering dual culinary traditions—crafting authentic Turkish kebabs, mezes, and pide alongside Indian tandoori specialties (tikkas, naan, rotis) and signature gravies. The chef ensures high-heat equipment safety, maintains food quality in a fast-paced environment, and manages kitchen operations.

Key Responsibilities

1. Culinary Execution & Tandoor Mastery

• Clay Oven Operation: Manage high-temperature clay and tandoor ovens to bake flatbreads (naan, roti, pide) and grill meats, seafood, or paneer to precise textures.
• Charcoal & Grill Management: Prepare traditional Turkish grilled meats, skewers, and kebabs alongside Indian tandoori favorites.
• Gravies & Curries: Cook authentic North Indian/Mughlai specialty curries, traditional gravies, and biryanis.
• Marinades & Spices: Design and prep specialized yogurt/herb marinades and proprietary spice blends (masalas) native to both Turkish and Indian cuisines.

2. Kitchen Operations & Management

• Inventory & Cost Control: Monitor stock levels, manage raw material inventory, minimize food waste, and adhere to food costing guidelines.
• Menu Development: Assist in creating seasonal menus, standardizing recipes, and introducing new fusion or authentic dishes.
• Hygiene & Safety: Enforce local health and sanitation laws (such as SFA hygiene standards) and maintain clean tandoor and grill stations.
• Staff Leadership: Supervise, train, and mentor junior cooks and kitchen assistants in safe tandoor operation and prep techniques.

Requirements & Qualifications

• Experience: Minimum 3 to 5 years of professional culinary experience specializing in Turkish and/or North Indian/Mughlai cuisine.
• Technical Skills: Deep familiarity with open-flame charcoal grills, high-heat clay ovens, and complex spice/herb balancing.
• Leadership: Prior experience in a senior cook, head chef, or kitchen supervisory role is strongly preferred.
• Physical & Work Stamina: Ability to thrive in a high-volume, hot, and fast-paced kitchen environment; flexibility to work shifts, weekends, and public holidays