At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful - our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.
Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.
We are looking for a CDP (Indian Cuisine) to join our team!
Job Responsibilities
- Prepare, cook, and present authentic Indian dishes in accordance with hotel standards and recipes.
- Manage assigned kitchen section(s) such as tandoor, curry, biryani, or breads.
- Ensure daily mise‑en‑place is prepared, replenished, and organised properly.
- Maintain consistency in flavour, texture, quality, and presentation of all dishes.
- Operate and care for kitchen equipment including tandoor ovens and grills safely and efficiently.
- Monitor freshness, proper storage, and rotation of ingredients to minimise wastage.
- Uphold food safety, hygiene, and sanitation standards at all times.
- Work closely with the culinary and service teams to ensure smooth and timely service.
- Assist in menu development by contributing ideas for specials or new Indian cuisine offerings.
Job Requirements
- Minimum 5 to 7 years of experience specialising in Indian cuisine in hotels or reputable restaurants.
- Strong knowledge of tandoor techniques, curry preparation, Indian breads, and rice dishes such as biryani.
- Good understanding of regional Indian flavours, spice combinations, and dietary variations.
- Ability to maintain food quality and consistency in a high‑volume and fast‑paced environment.
- Strong understanding of food safety standards, hygiene practices, and HACCP guidelines.
- Good communication, teamwork, and time‑management skills.
- Ability to manage mise‑en‑place effectively and support smooth kitchen operations.
- Positive work attitude, adaptability, and willingness to learn and collaborate.
- Culinary certification or relevant professional training in Indian cuisine is an advantage.
