Chef

Key Responsibilities

• Prepare and cook authentic North Indian dishes including curries, tandoori items, biryani, kebabs, naan and other Indian breads.
• Operate and manage the tandoor oven safely and efficiently.
• Ensure consistency in taste, presentation and portion control.
• Plan daily food preparation and coordinate kitchen operations.
• Monitor inventory levels and assist in ordering ingredients and kitchen supplies.
• Ensure freshness and quality of all ingredients.
• Maintain cleanliness and hygiene of the kitchen in accordance with Singapore food safety regulations.
• Supervise and guide kitchen assistants and junior kitchen staff.
• Minimise food wastage and maintain cost control.
• Develop new menu items and seasonal specials where appropriate.
• Ensure compliance with workplace safety and food hygiene standards.

Job Requirements

• Minimum 5 years of relevant experience as a Chef specialising in North Indian cuisine.
• Strong knowledge of traditional Indian spices, recipes and cooking techniques.
• Hands-on experience operating a tandoor oven.
• Must have experience managing a team of junior chef
• Able to prepare a wide variety of vegetarian and non-vegetarian North Indian dishes.
• Good organisational and time management skills.
• Able to work independently and in a fast-paced kitchen environment.
• Willing to work weekends, public holidays and split shifts where required.
• Food Hygiene Certificate will be an advantage.