A North Indian Curry and Tandoor Executive Chef
leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, and breads
. Key duties include developing menus, mastering traditional marinades and spices, controlling food costs, ensuring high-quality, consistent food, and managing and training staff to meet hygiene standards.
MyCareersFuture Singapore
+3
Key Responsibilities
- : Design, create, and execute authentic North Indian menus, focusing on rich curries, gravies, and specialized Tandoor items like kebabs, tikkas, and naans.
- : Expertly manage and maintain traditional clay ovens (tandoors), ensuring precise temperature control for cooking meat, fish, and breads.
- : Oversee all daily kitchen operations, including, but not limited to, mise-en-place, ingredient prep, and efficient service in a fast-paced environment.
- : Enforce strict food safety, sanitation, and hygiene regulations (e.g., SFA standards) and maintain high standards for food presentation.
- : Recruit, train, mentor, and schedule the culinary team, fostering a high-performance, safe, and efficient kitchen environment.
- : Manage food and labor costs, control inventory, and handle purchasing and supplier relationships to minimize waste and optimize profitability.
