A North Indian Curry and Tandoor Head Chef
leads all kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich gravies, and breads
. Responsibilities include developing menus, perfecting traditional spice blends, managing inventory, ensuring strict food hygiene (e.g., SFA standards), and training staff to maintain high-quality, consistent, and flavorful cuisine.
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Key Responsibilities
- Culinary Leadership: Oversee daily kitchen operations, including mise-en-place and service, ensuring consistent taste and presentation of North Indian dishes.
- Tandoor Specialization: Expertly manage clay ovens, controlling temperatures to cook kebabs, tikkas, and breads (naan, roti).
- Menu Development: Design authentic,,, seasonal menus and specialty dishes, focusing on traditional marinades and gravies.
- Inventory & Cost Control: Manage food stocks, order supplies, and minimize waste to optimize costs.
- Staff Management: Train, schedule, and lead kitchen assistants, ensuring a productive, high-performance team.
- Hygiene & Safety: Maintain strict sanitation, hygiene, and food safety standards. foundit.sg +3
Required Skills and Qualifications
- Proven experience as a Head Chef or Senior Chef in authentic North Indian cuisine.
- Mastery of Tandoor cooking techniques.
- Strong leadership, interpersonal, and communication skills.
- Ability to work in a fast-paced environment.
- Knowledge of local food safety regulations
