Chef

Chef (Specialising in Authentic Indian Cuisine) Employment Type: Full-time Job Summary We are seeking an experienced Chef specialising in authentic Indian cuisine to lead our kitchen operations and maintain the highest standards of food quality, consistency, hygiene, and customer satisfaction. The successful candidate will possess strong knowledge of traditional and regional Indian cooking techniques and be capable of managing a busy commercial kitchen while leading and developing the kitchen team. The role involves menu planning, food preparation, inventory management, staff supervision, and ensuring compliance with Singapore's food safety and hygiene regulations. Key Responsibilities Prepare and cook authentic North and South Indian dishes while ensuring consistency in taste, presentation, and quality. Plan and develop menus featuring traditional and regional Indian cuisine based on customer demand, seasonal ingredients, and business objectives. Supervise daily kitchen operations to ensure efficient workflow and timely food preparation. Lead, train, mentor, and supervise kitchen staff to maintain high standards of culinary skills and teamwork. Monitor food quality, portion control, and minimise food wastage. Manage inventory, stock rotation, purchasing, and storage of ingredients and kitchen supplies. Ensure compliance with all food safety, hygiene, sanitation, and workplace safety requirements under Singapore regulations. Develop new recipes and seasonal menu offerings to enhance the restaurant's dining experience. Monitor operating costs and assist in achieving food cost and profitability targets. Review customer feedback and implement continuous improvements to food quality and service standards. Requirements Minimum 2 years of relevant experience as a chef preparing authentic Indian cuisine in a commercial restaurant or hotel. Demonstrated expertise in traditional Indian cooking techniques, including preparation of curries, tandoori dishes, breads, biryanis, vegetarian dishes, and regional Indian specialties. Experience in menu development, kitchen operations, inventory management, and food cost control. Strong leadership, communication, and team management skills. Ability to work efficiently in a fast-paced kitchen environment. Good knowledge of food hygiene, sanitation, and workplace safety standards. Relevant culinary certification is preferred. Candidates without formal qualifications may be considered based on substantial hands-on experience and demonstrated culinary expertise. Willing to work on weekends, public holidays, split shifts, and rotating schedules where required. Preferred Skills Knowledge of multiple regional Indian cuisines. Experience introducing new menu items and seasonal specialties. Ability to train junior chefs and kitchen assistants. Strong organisational and problem-solving skills. Commitment to delivering high-quality food and excellent customer satisfaction.