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Chef - East Indian Cuisine
Job summary
A local restaurant in Singapore is seeking a skilled Chef specializing in Tangra Chinese and Bengali cuisine. The ideal candidate has 2–3 years of experience and is proficient in English, with the ability to work in a diverse environment. Responsibilities include preparing various dishes and maintaining kitchen standards. Opportunities for growth are available.
Qualifications
- Minimum 2–3 years local work experience in Bengali, Bangladeshi, or Tangra Chinese cuisine.
- Ability to follow modern kitchen technology instructions.
- Knowledge of Tandoor, kababs, tikkas, and Naans is an advantage.
Responsibilities
- Prepare and cook Tangra Chinese and Bengali dishes.
- Work in a multi-cuisine kitchen with diverse staff.
- Maintain cleanliness and organization in the kitchen.
Skills
Tools
Chef Tangra Chinese and Bengali Cuisine- Fifth Season runs Cuisine from East and Northern East Part of India which shares border with China, Tibet, Nepal, Bhutan, Bangladesh and houses only China town of India.
Tangra Chinese and Kolkata Beckons under the brand name of Fifth Season.
We are looking for a chef experienced in Tangra Chinese and/or Bengali cuisine, including Tibetan momos, thukpa soup, Manchow, Hokkien, Szechwan and sweet and sour dishes.
The chef must also know Bengali cuisine such as Ilish (Halsa in mustard), Daab Chingri, Chingri Malai curry, chilli chicken, hakka noodles, Gobi Manchurian, and Moglai dishes like Murg Mussullum and Biryanis.
Experience in multi‑cuisine kitchens in the listed countries is an added advantage.
Requirements: Minimum 2–3 years local work experience in Bengali, Bangladeshi, or Tangra Chinese cuisine, proficiency in English (reading/writing), and ability to follow modern kitchen technology instructions (sous vide, Electrolux air‑steam combi oven).
Must be organized, clean, and a team worker, able to work with a diverse staff of Filipina, Indonesian, Punjabi, North Indian, Bengali, Nepali, and local Chinese members.
PR or Singaporean candidates only. Opportunities for growth. Knowledge of Tandoor, kababs, tikkas, and Naans is an added advantage.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.