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Open nowPosted 4 days ago

Indian Chef ( Education Sector)

SODEXO SINGAPORE PTE. LTD.

Pay
SGD 4,000 – SGD 4,800 a month
Where
Singapore
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Your applicationOpen nowIndian Chef ( Education Sector)SODEXO SINGAPORE PTE. LTD. · Singapore
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The clock on this job

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12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: posted 4 days ago

The posting

Key Responsibilities – Indian Sous Chef

Looking for Indian Sous Chef - specifically South Indian cuisine ** preferrably experience in education sector/Hotel background

  • Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.
  • Ensure the quality, consistency, taste, presentation and portion control of all Indian cuisine served.
  • Assist the Unit Manager and Head Chef in planning menus, developing recipes and introducing new Indian dishes to enhance the dining experience.
  • Ensure all kitchen areas, food preparation surfaces, cooking utensils and equipment are properly cleaned and sanitised in accordance with food safety and hygiene standards.
  • Ensure all food preparation, cooking, storage and handling practices comply with company policies and applicable government food safety regulations.
  • Monitor and record refrigerator temperatures and the core temperatures of cooked food, ensuring proper food storage and temperature control.
  • Ensure all menu items are prepared on time and replenished throughout service periods to maintain smooth kitchen operations.
  • Supervise and guide kitchen staff in food preparation, cooking techniques, hygiene practices and daily kitchen operations.
  • Oversee kitchen operations and coordinate work assignments in the absence of the Head Chef or Unit Manager, where required.
  • Ensure the safe and proper operation of kitchen equipment, promptly reporting any defects or maintenance requirements to management.
  • Participate in regular kitchen and service meetings to identify areas for improvement and maintain high standards of food quality and service.
  • Perform any other duties as assigned by the Head Chef or Unit Manager.

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