A Bengali North Indian Curry and Tandoor Head Chef is
a senior culinary leader responsible for authentic, high-quality, and consistent preparation of dishes, specializing in Tandoor (clay oven) items, traditional North Indian gravies, and authentic Bengali cuisine
. This role combines hands-on cooking with management of kitchen operations, inventory, staff training, and compliance with health and safety regulations (e.g., SFA standards in Singapore).
Key Responsibilities
- Culinary Leadership & Menu Development: Create, develop, and execute authentic North Indian and Bengali menus, including special tandoor items (kebabs, tikkas), rich gravies, and bread.
- Tandoor Specialization: Expertly operate and manage tandoor ovens (charcoal or gas) for cooking, ensuring precise temperature control and even cooking of meat, fish, and bread (naan, roti).
- Operational Management: Oversee daily kitchen operations, including, mise-en-place, and, service flow.
- Staff Management & Training: Recruit, train, supervise, and mentor junior chefs, cooks, and assistants, while promoting a high-performance team environment.
- Quality & Consistency Control: Ensure all food meets high-quality, authentic, and consistent standards before serving.
- Cost Control & Inventory: Monitor, stock levels, order supplies, and minimize, waste to optimize, profitability.
- Hygiene & Safety Compliance: Enforce strict, sanitation and hygiene regulations, ensuring, food safety and, cleanliness in the, kitchen.
- Specialty Preparation: Prepare authentic Bengali sweets, savouries, and other regional, specialties.
Required Skills and Experience
- Experience: A minimum of 5-6 years of, experience as a Head Chef or Specialist Chef in, North Indian cuisine.
- Expertise: Deep, knowledge of traditional, spices, marinades, and, Indian cooking techniques.
- Tandoor Mastery: Proven, experience with tandoor cooking and, marination.
- Leadership Skills: Strong, organizational and, interpersonal skills to, lead a, kitchen team in a, fast-paced environment.
- Adaptability: Ability to, work under pressure during, busy, periods and, manage, multiple tasks.
- Qualifications: Food hygiene certification is often, required.
- Specific Cuisine Knowledge: Understanding of North Indian, Bengali, and optionally other regional Indian cuisines (e.g., South Indian, Gujarati).
Working Conditions
This position often involves working long hours, including evenings, weekends, and public holidays, and may require split shifts
