Head Chef (Indian Cuisine)

5-8 Years

SGD 6,000 - 8,000 per month

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Early Applicant

Job Description

Culinary Excellence: Prepare and oversee the preparation of authentic Indian dishes, ensuring high quality, proper presentation, and consistent taste.
Menu & Recipe Management: Create new dishes, develop menus, and standardize recipes and portion sizes.
Kitchen Operations: Manage daily kitchen operations, including scheduling, mise-en-place, and workflow optimization.
Leadership: Supervise, train, and mentor junior cooks, assistant cooks, and kitchen helpers.
Inventory & Cost Control: Monitor stock levels, order ingredients, manage suppliers, and minimize wastage to control food costs.
Hygiene & Safety: Maintain strict kitchen cleanliness and adhere to food safety regulations (e.g., SFA standards).