Chef – South & North Indian Cuisine

About the role

We are looking for an experienced Chef to lead South and North Indian cuisine production for our restaurant and catering operations, including weddings and special events. The role involves bulk cooking, menu innovation, and ensuring high standards of taste and safety.

Key responsibilities

• Prepare bulk South Indian and North Indian dishes for restaurant service and large‑scale catering events.
• Develop and recommend new menu items for both cuisines.
• Manage daily work assignment sheets, staff rosters, and kitchen inventory.
• Train and supervise kitchen staff, including inmate workers where applicable.
• Maintain strict sanitation, food safety, and quality standards.
• Oversee preparation of vegetarian, non‑vegetarian, Tandoori, dessert, and snack items.

Required profile

• Minimum five years of professional cooking experience, preferably in Indian cuisine.
• Willingness to work weekends and public holidays.
• Strong communication and teamwork skills.

Required skills

• South Indian cuisine
• North Indian cuisine
• Bulk cooking and catering
• Tandoori dishes
• Indian desserts and snacks
• Menu planning
• Food safety and sanitation
• Inventory management

What we offer

• Competitive monthly salary (SGD 3,300 – 5,200)
• Opportunities to innovate menu offerings
• Dynamic work environment in Little India