Chef

Key Responsibilities Prepare and cook authentic North Indian dishes including curries, tandoori items, biryani, kebabs, naan and other Indian breads. Operate and manage the tandoor oven safely and efficiently. Ensure consistency in taste, presentation and portion control. Plan daily food preparation and coordinate kitchen operations. Monitor inventory levels and assist in ordering ingredients and kitchen supplies. Ensure freshness and quality of all ingredients. Maintain cleanliness and hygiene of the kitchen in accordance with Singapore food safety regulations. Supervise and guide kitchen assistants and junior kitchen staff. Minimise food wastage and maintain cost control. Develop new menu items and seasonal specials where appropriate. Ensure compliance with workplace safety and food hygiene standards. Job Requirements Minimum 5 years of relevant experience as a Chef specialising in North Indian cuisine. Strong knowledge of traditional Indian spices, recipes and cooking techniques. Hands-on experience operating a tandoor oven. Must have experience managing a team of junior chef Able to prepare a wide variety of vegetarian and non-vegetarian North Indian dishes. Good organisational and time management skills. Able to work independently and in a fast-paced kitchen environment. Willing to work weekends, public holidays and split shifts where required. Food Hygiene Certificate will be an advantage.