A North Indian Curry and Tandoor Executive Chef
leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, and breads
. They develop menus, manage inventory/costs, and train staff to ensure high-quality food, strict hygiene (e.g., SFA standards), and consistent, authentic flavors in a fast-paced environment.
foundit.sg
+2
Key Responsibilities
- : Develop authentic, seasonal North Indian menus, perfecting traditional marinades, spice blends, and gravies.
- : Expertly operate and manage clay ovens (tandoor) to prepare kebabs, tikkas, and breads (naan, roti) with precise temperature control.
- : Oversee daily kitchen operations, including, but not limited to, mise-en-place,, ingredient prep, and service, ensuring efficiency and consistency.
- : Recruit, train, and supervise kitchen assistants and cooks, promoting a high-performance team environment.
- : Enforce strict sanitation, food safety regulations (e.g., Singapore SFA standards), and maintain high standards for food presentation.
- : Manage food and labor costs, inventory, and supplier relationships to minimize waste and optimize profitability. foundit.sg +6
Requirements
- Experience: Proven experience as a Head Chef or Executive Chef, with deep knowledge of North Indian cuisine.
- Expertise: Mastery of tandoor cooking techniques, traditional Indian spice blends, and marinades.
- Leadership: Strong leadership, organizational, and interpersonal skills to lead a team in a fast-paced environment.
- Safety Knowledge: Knowledge of local food safety and hygiene regulations
Note- There is Bengali food and sweet items also there need to prepare.
