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Open nowPosted 9 days ago

CHIEF COOK

MyCareersFuture94,028 open roles

Pay
SGD 5,500 – SGD 9,000 a month
Where
Central, Singapore
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Your applicationOpen nowCHIEF COOKMyCareersFuture · Central, Singapore

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Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 9 days ago

The posting

JOB DESCRIPTION:

  • To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
  • To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
  • Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
  • Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
  • Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
  • Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
  • Seek to ensure at all times that customers have the best experience possible
  • Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
  • Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
  • Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
  • Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

JOB REQUIREMENTS:

  • Diploma/Degree
  • Minimum of atleast 4 years of culinary working experience in Indian kitchen
  • Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
  • Able to cook for atleast 500 to 1000 pax on a daily basis
  • Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
  • Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
  • Must be able to stand for long hours and work for extended hours
  • Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
  • Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
  • Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
  • Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
  • Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
  • Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
  • Ability to thrive in a fast-paced environment and complete tasks responsibly
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