A Food & Beverage (F&B) Executive in a North and South Indian restaurant
oversees daily operations, ensuring that both cuisine types are prepared and served to high standards, while managing inventory, service teams, and customer experience
. This role requires comprehensive knowledge of both North Indian (Tandoor, creamy gravies) and South Indian (Dosa, Idli, sambar) specialties, high-volume operational experience, and strict adherence to food safety standards.
Key Job Responsibilities
- Operational Management: Direct daily restaurant operations, including the coordination of kitchen and front-of-house (service) activities to ensure smooth functioning during busy periods.
- Culinary Oversight (North & South): Oversee food preparation to ensure consistency in taste, portion control, and presentation for both Northern (e.g., Naan, kebabs) and Southern (e.g., Dosa, Satti Soru) dishes.
- Inventory & Cost Control: Manage daily/weekly ordering, stock take, and rotation to prevent wastage and control costs. Ensure accurate production levels, particularly for ingredients unique to either cuisine, such as specialized South Indian rice or North Indian spices.
- Quality & Safety Assurance: Ensure compliance with all food safety, hygiene, and health regulations (e.g., NEA or SFA standards). Responsible for maintaining cleanliness in both the dining area and the kitchen workspace.
- Staff Leadership & Training: Supervise kitchen and service staff, including recruiting, training, creating rosters/shifts, and maintaining a motivated team.
- Customer Service: Manage guest relations, including taking orders, handling feedback, and ensuring a pleasant dining experience.
- Administrative Duties: Coordinate with billing/accounts on a weekly basis and manage staff attendance, entry, and exit timings via software systems.
Required Skills and Qualifications
- Experience: Minimum 1-3 years of experience in North and South Indian cuisine, often in a similar or larger operation.
- Culinary Knowledge: Deep understanding of traditional cooking methods, ingredients, and equipment (Tandoor oven, dosa hot plate, Kadai).
- Language Skills: Often required to be fluent in English, with additional fluency in languages like Tamil, Mandarin, or Malay to handle diverse clientele.
- Safety Certifications: Basic food hygiene certificate/food safety course.
- Technical Skills: Proficiency in Microsoft Word and Excel for inventory and reporting.
- Flexibility: Willingness to work rotating shifts, split shifts, evenings, weekends, and public holidays.
Common Job Requirements
- Physical Demands: Ability to stand for long hours and work under pressure in a fast-paced environment.
- Menu Creativity: Ability to introduce new menus periodically (e.g., every three months) to enhance customer satisfaction
