- Bedok East Region (Singapore) Singapore
Kerja Sepenuh Masa North Indian Curry and Tandoor Head Chef, Gaji tinggi SGD 12,500 di Workforce Gateway East Region (Singapore) - Maukerja
North Indian Curry and Tandoor Head Chef
Workforce Gateway
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
A North Indian Curry and Tandoor Head Chef
leads kitchen operations, specializing in authentic Mughlai/North Indian cuisine and clay oven (Tandoor) techniques
. Key duties include creating menus (kebabs, naan, gravies), ensuring food quality and safety standards, managing inventory/food costs, and training staff. They require expert knowledge of marinades and spices.
Key Responsibilities
Culinary Leadership:
Design authentic, seasonal North Indian menus, including specialized Tandoor items (kebabs, tikkas, naan) and traditional gravies.
Tandoor Expertise:
Expertly manage clay ovens, controlling temperatures to cook meat, fish, and breads.
Operational Management:
Oversee daily, fast-paced kitchen operations, including mise-en-place,, inventory control, and food preparation.
Quality & Hygiene:
Enforce strict hygiene and safety regulations (e.g., SFA standards in Singapore), ensuring consistent, high-quality food presentation.
Staff Management:
Train, supervise, and mentor kitchen assistants and cooks.
Cost Control:
Monitor food and labor costs, manage suppliers, and minimize waste.
Requirements
Proven experience as a Head Chef or Specialist Chef in North Indian cuisine.
Extensive experience with Tandoor cooking and traditional marination techniques.
Knowledge of food safety regulations.
Leadership skills and the ability to manage a fast-paced, hot kitchen environment.
leads kitchen operations, specializing in authentic Mughlai/North Indian cuisine and clay oven (Tandoor) techniques
. Key duties include creating menus (kebabs, naan, gravies), ensuring food quality and safety standards, managing inventory/food costs, and training staff. They require expert knowledge of marinades and spices.
Key Responsibilities
Culinary Leadership:
Design authentic, seasonal North Indian menus, including specialized Tandoor items (kebabs, tikkas, naan) and traditional gravies.
Tandoor Expertise:
Expertly manage clay ovens, controlling temperatures to cook meat, fish, and breads.
Operational Management:
Oversee daily, fast-paced kitchen operations, including mise-en-place,, inventory control, and food preparation.
Quality & Hygiene:
Enforce strict hygiene and safety regulations (e.g., SFA standards in Singapore), ensuring consistent, high-quality food presentation.
Staff Management:
Train, supervise, and mentor kitchen assistants and cooks.
Cost Control:
Monitor food and labor costs, manage suppliers, and minimize waste.
Requirements
Proven experience as a Head Chef or Specialist Chef in North Indian cuisine.
Extensive experience with Tandoor cooking and traditional marination techniques.
Knowledge of food safety regulations.
Leadership skills and the ability to manage a fast-paced, hot kitchen environment.
Peringatan Penting
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