Chef, Dublin Pike

INDIAN CUISINE A new Indian Restaurant located at 82 Serangoon Road. It is a 7‑minute walk from Little India MRT. As the company plans to expand, we are hiring to meet the expansion needs. Full training will be provided, a uniform will be supplied, and staff meals will be provided. We are looking for an experienced and qualified Indian Chef to organize the kitchen’s activities.

Responsibilities

Control and direct the food preparation process and any other related activities.

Construct menus with new or existing culinary creations ensuring variety and quality of the servings.

Approve and "polish" dishes before they reach the customer.

Plan orders of equipment or ingredients according to identified shortages.

Arrange for repairs when necessary.

Prepare a variety of naan breads and kebabs.

Be fully in charge of hiring, managing and training kitchen staff.

Oversee the work of subordinates.

Estimate staff workload and compensations.

Experience in preparing all kinds of South&North Indian cuisine.

Comply with nutrition and sanitation regulations and safety standards.

Foster a climate of cooperation and respect between co‑workers.

Managing Tandoor oven in a fast‑paced environment.

Create tasting menus for clients interested in contracting the food for different events from their kitchen.

Work effectively with kitchen team and comply with company procedures and food safety policies.

Prepare workstation with required ingredients and equipment and keep station sanitary and organized throughout shift.

Develop a cross‑marketing strategy to increase profit, such as pairing drinks with food served.

Must have prior experience in Indian sweets, Bengali sweets and savories.

Must have prior experience in Indian fusion menu.

Ensure ingredients are tagged, date‑labeled, covered, stored and rotated effectively.

Oversee food levels and restock items on time.

Supervised the preparation of food production schedules.

Follow established recipes to prepare menu items.

Follow guidelines to ensure correct serving temperatures and adequate portion control.

Able to fill in any area of kitchen at any time.

Maintain accurate production levels to keep food cost variance under control.

Keep utensils and equipment clean and sanitary.

Establish stock levels at the end of shift and capture information on standardized stock sheets.

Remove trash and clear storage bins.

Maintain production books, recipe development, food production procedure guidelines, and general records.

Understand various cooking methods, ingredients, equipment, and procedures. Must be able to handle Tandoor.

Monitor all aspects of food handling, storage, preparation, assembly, packing, and quality control.

Preparation of tasty and authentic south&north Indian dishes, Indian fusion cuisine, and diverse menus.

Hands‑on execution, able to meet deadlines and work under pressure. Independent and team player.

Independent and able to work under minimum supervision.

Work well under pressure and have no qualms about assuming additional responsibilities.

Responsible and dedicated to meet tight deadlines.

Cook Skills&Qualifications Organizational Skills, Verbal Communication, Culinary Arts, Kitchen Equipment Knowledge, Knowledge of International Cuisines, Creativity, Interpersonal Skills, Culinary Arts Training

Requirements

Exceptional proven ability of kitchen management.

Ability in dividing responsibilities and monitoring progress.

Outstanding communication and leadership skills.

Up to date with culinary trends and optimized kitchen processes.

Credentials in health and safety training.

Degree in Culinary Science or related certificate.

Minimum Diploma in Food Production.

Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in a similar or larger operation&familiar with industry best practices.

Hands‑on experience with various kitchen equipment (e.g., Tandoor, Kadai, Dosa hot plate, etc.).

Basic food hygiene certificate. Must have prior experience in Indian sweets, Bengali sweets and savories. Minimum 1‑3 years of relevant experience.

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