Chef de Cuisine – Indian Bulk Cooking

About the role

We are seeking an experienced Chef de Cuisine to lead bulk Indian cuisine production for our restaurant and catering operations, including weddings and special events. The role combines hands‑on cooking with team leadership and client liaison responsibilities.

Key responsibilities

• Prepare large‑scale Indian dishes (vegetarian, non‑vegetarian, desserts, snacks, tandoori) for restaurant service and catering events.
• Develop and recommend new authentic Indian menu items.
• Adjust recipes to meet volume requirements and dietary specifications.
• Assign daily cooking tasks, supervise kitchen staff, and train program participants.
• Enforce sanitation, safety, and food‑quality standards.
• Support the Food Service Manager in client communication and relationship management.
• Implement procedures for receipt, inspection, and handling of food and non‑food items.
• Prepare regular and special‑diet meals ensuring balanced nutrition.

Required profile

• Minimum five years of experience in bulk Indian cuisine cooking and catering.
• Proven ability to train and orient kitchen staff.
• Strong knowledge of food safety, sanitation, and hygiene regulations.
• Experience working weekends and public holidays as needed.

Required skills

• Bulk Indian cuisine preparation
• Recipe development and adaptation
• Food safety and sanitation compliance
• Operation of diverse kitchen equipment
• Menu planning for large‑scale service

What we offer

• Competitive monthly salary (SGD 3,500‑6,000)
• Full‑time permanent position in a dynamic culinary environment
• Opportunities for professional growth and menu innovation