- Singapore
Kerja Sepenuh Masa Sous Chef, Gaji tinggi SGD 6,500 di NOORSHABANA PTE. LTD. - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Description & Requirements
Food Preparation:
Expertly prepare traditional South Indian items, including steaming idlis, frying vadas, making dosai batters, and crafting various chutneys and gravies.
Spice & Ingredient Management:
Weigh, measure, mix, and grind authentic spices daily to achieve the right regional flavor profiles.
Bulk & Line Cooking:
Execute high-speed food production during busy meal services or manage bulk cooking for canteen and catering operations.
Hygiene & Sanitation:
Adhere strictly to food safety and health regulations, ensuring workspaces, equipment, and utensils are sanitized at all times.
Inventory & Stocking:
Monitor ingredient levels, report shortages, and assist with properly storing deliveries.
Key Qualifications
Experience:
Typically requires a minimum of 3 to 10 years of hands-on culinary experience specializing in South Indian cuisine.
Culinary Skills:
Deep knowledge of South Indian cooking techniques, ingredients, and traditional regional variations (e.g., Chettinad, Kerala, or Udupi).
Physical Stamina:
Ability to stand for long hours, work in hot kitchen environments, and comfortably adapt to shift work
Food Preparation:
Expertly prepare traditional South Indian items, including steaming idlis, frying vadas, making dosai batters, and crafting various chutneys and gravies.
Spice & Ingredient Management:
Weigh, measure, mix, and grind authentic spices daily to achieve the right regional flavor profiles.
Bulk & Line Cooking:
Execute high-speed food production during busy meal services or manage bulk cooking for canteen and catering operations.
Hygiene & Sanitation:
Adhere strictly to food safety and health regulations, ensuring workspaces, equipment, and utensils are sanitized at all times.
Inventory & Stocking:
Monitor ingredient levels, report shortages, and assist with properly storing deliveries.
Key Qualifications
Experience:
Typically requires a minimum of 3 to 10 years of hands-on culinary experience specializing in South Indian cuisine.
Culinary Skills:
Deep knowledge of South Indian cooking techniques, ingredients, and traditional regional variations (e.g., Chettinad, Kerala, or Udupi).
Physical Stamina:
Ability to stand for long hours, work in hot kitchen environments, and comfortably adapt to shift work
Peringatan Penting
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