A North Indian Curry and Tandoor Head Chef
leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, and breads
. Key responsibilities include creating menus, perfecting marinades/spice blends, managing inventory, ensuring strict hygiene standards, and training staff for consistent, high-quality, and flavorful cuisine.
foundit.sg
+3
Key Responsibilities
- Culinary Leadership & Menu Development: Design and execute authentic North Indian menus, including specialized Tandoor items (kebabs, naan), gravies, and rice dishes.
- Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place and service.
- Tandoor Specialization: Expertly manage Tandoor ovens (clay oven), ensuring precise temperature control for cooking meat, fish, and breads.
- Quality & Hygiene Control: Enforce strict sanitation standards (e.g., Singapore SFA standards), food safety, and consistency in taste and presentation.
- Staff Management & Training: Recruit, train, and motivate the kitchen team, including cooks and assistants.
- Cost Control & Inventory: Monitor food and labor costs, manage inventory, and order supplies while minimizing waste. foundit.sg +8
Required Skills and Experience
- Expertise in North Indian Cuisine: Strong knowledge of traditional spices, marinades, and regional cooking techniques.
- Tandoor Proficiency: Demonstrated experience in Tandoor (clay oven) cooking.
- Leadership Experience: Proven experience in managing a kitchen brigade and leading service.
- Organizational Skills: Ability to handle inventory, food costing, and scheduling.
- Certifications: Food hygiene certification is often required. foundit.sg +7
Common Qualifications
- Several years of experience as a Chef in a specialized North Indian restaurant.
- Relevant culinary certifications or degree
