- 27 UPPER EAST COAST ROAD Central Region (Singapore) Singapore
Kerja Sepenuh Masa CHEF, Gaji tinggi SGD 5,500 di NEW INDIAN CURRY HOUZE PTE. LTD. Central Region (Singapore) - Maukerja
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Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Biryani Chef – Roles & Responsibilities
Food Preparation & Cooking
Prepare authentic biryani using traditional and modern cooking techniques (Dum, Kacchi, Pakki, etc.).
Measure and mix spices accurately to maintain consistency in flavor.
Marinate meats (chicken, mutton, beef, seafood) and prep vegetables as required.
Cook rice to the right texture and consistency (parboiled, layered, and final cook).
Ensure proper layering and sealing methods for Dum cooking.
Recipe Management
Follow standard recipes to maintain taste consistency.
Develop new biryani variations (Hyderabadi, Lucknowi, Kolkata, Ambur, etc.).
Document recipes, portions, and preparation steps for staff training.
Quality Control
Taste dishes before service to ensure quality, freshness, and presentation.
Check doneness of meat, rice texture, aroma, and spice levels.
Ensure biryani is served hot and garnished correctly.
Kitchen Operations
Manage the biryani section of the kitchen.
Coordinate with other chefs and kitchen assistants for smooth workflow.
Ensure timely preparation during high‑demand hours.
Optimize cooking schedules so biryani is always fresh, not reheated.
Quality Control
Taste dishes before service to ensure quality, freshness, and presentation.
Check doneness of meat, rice texture, aroma, and spice levels.
Ensure biryani is served hot and garnished correctly.
Kitchen Operations
Manage the biryani section of the kitchen.
Coordinate with other chefs and kitchen assistants for smooth workflow.
Ensure timely preparation during high‑demand hours.
Optimize cooking schedules so biryani is always fresh, not reheated.
Inventory & Procurement
Monitor stock of spices, meat, rice, oils, and other biryani ingredients.
Request fresh supplies and coordinate with vendors.
Reduce wastage through portion control and proper storage.
Hygiene & Safety
Maintain a clean workspace, cooking equipment, and utensils.
Follow food safety standards (temperature control, cross‑contamination rules).
Ensure proper storage of raw and cooked items.
Training & Supervision
Train junior kitchen staff on:
Cutting techniques
Marination
Rice cooking
Dum methods
Plating and garnishing
Supervise helpers during prep and cooking.
Peringatan Penting
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