CHIEF COOK

Primary Duties

• Prepare and cook authentic North Indian and South Indian cuisine according to company recipes and quality standards.
• Prepare ingredients, including cutting, marinating, seasoning, and cooking food items.
• Ensure food is prepared and served in a timely manner.
• Maintain consistency in taste, presentation, and portion control.
• Plan daily food production according to customer demand.

Kitchen Operations

• Monitor stock levels and coordinate with management for purchasing of food ingredients and kitchen supplies.
• Check the quality and freshness of raw materials received from suppliers.
• Ensure proper storage of food items according to food safety regulations.
• Minimize food wastage and maintain cost control.

Supervision & Leadership

• Supervise kitchen assistants, helpers, and junior cooks.
• Assign daily tasks and monitor staff performance.
• Train new kitchen staff on food preparation methods, hygiene standards, and company procedures.
• Coordinate kitchen workflow to ensure smooth operations during peak periods.

Hygiene & Safety

• Ensure compliance with Singapore food hygiene and safety regulations.
• Maintain cleanliness of kitchen equipment, utensils, workstations, and storage areas.
• Follow proper food handling, sanitation, and workplace safety practices.
• Conduct routine checks to ensure hygiene standards are maintained at all times.

Administrative & Additional Duties

• Assist management in menu planning and development of new dishes.
• Prepare inventory reports and monitor kitchen expenses.
• Handle customer feedback related to food quality when required.
• Support restaurant operations and perform any other kitchen-related duties assigned by management.
• Assist in opening and closing procedures of the restaurant.
• Work closely with management to improve kitchen efficiency and service quality.

General Requirements

• Minimum 3–5 years of experience in Indian cuisine preparation.
• Knowledge of tandoor, curry, biryani, dosa, chapati, and other Indian food preparation methods.
• Ability to work independently and lead a kitchen team.
• Willing to work on weekends, public holidays, and shift schedules.
• Good teamwork, communication, and supervisory skills.

Position Summary

The Indian Cook is responsible for food preparation, kitchen supervision, inventory management, hygiene compliance, staff training, and ensuring smooth daily kitchen operations while maintaining high standards of food quality and customer satisfaction.

Ayyakannu Buvaneswaran, EA: R1217664, MOM LIC: 12C5314