COMPANY DESCRIPTION

RESPONSIBILITIES

Job Scope:

The Research and Development (R&D) Chef for the Singapore/Asian Market plays a pivotal role in creating and developing innovative food products for the company's portfolio of:

1. Value added frozen convenience foods
2. Bakery products
3. Sauces and pastes
4. Pureed products and desserts.

In addition, the R&D Chef provides consultation services to clients seeking OEM projects.This role requires a deep understanding of current and upcoming cuisines in SIngapore, consumer preferences, and regional regulations, coupled with the ability to offer flexible solutions and multiple options to clients. The R&D Chef will collaborate with cross-functional teams to conceptualize, design, and present various product options tailored for the client's needs and preferences while maintaining the company's quality and safety standards and objectives.

Key Responsibilities:

1. Internal and External Customer Focus and OEM consultation: Act as a consultant to clients seeking OEM projects, understanding their requirements, preferences, and target markets. Tailor product development to meet the unique needs and preferences of FMD client's and target markets, offering 2-3 product options for FPG Food Services and OEM projects, and incorporating client feedback into the development process.
2. Product development, testing and cost management: Formulate and create new food products that cater to the unique tastes and dietary preferences of the Singapore and Asian market. This includes recipe development, trials, and optimizing product taste, texture & presentation with respect to cost. Develop cost-effective recipes that align with pricing expectations and regional cost structures while maintaining high product quality.

1. Documentation: Maintain detailed and accurate records of recipes, ingredients, and processes for consistency and reproducibility, considering regional variances. All developed recipes and processes are company proprietary information and proper documentation on a restricted shared drive is necessary for internal audits and business continuity
2. Innovation and Market Research: Continuously seek opportunities to improve product offerings by exploring new ingredients, cooking methods, and packaging solutions. Share findings with FMD management.Continuously refines R&D process to reduce R&D timelines, and refines production and R&D handover to ensure shorter trial and error for full production runs. Support timely testing, upscaling and commercialization of projects. Stay updated on local and regional food trends, consumer preferences, and regulatory requirements to identify opportunities for product innovation and OEM projects.
3. Collaboration: Work closely with cross-functional teams, including marketing, business development, procurement, and production, to ensure successful product launches in the Singapore and Asian market. Ensures consistencies in R&D samples through end product after first production run matches R&D samples and pilot production run samples.
4. Regulatory Compliance and Quality Assurance: Ensure that all products comply with local and regional food safety and labeling regulations. Establish and maintain quality standards and monitor the consistency of product quality through production processes in line with Asian market expectations.

Qualifications:

• Bachelor's or higher degree in Culinary Arts, Food Science, or a related field.
• Min 10 years of experience in culinary or food product development, preferably in the Asian market.
• Strong knowledge of local and regional food safety and quality assurance practices.
• Familiarity with production kitchens and large batch production process for R&D recipe adaptation: Bakery (asian style bakeries using tangzhong dough), retort process, sauce and paste production, pureed foods, cooked and frozen food production and local desserts.
• Excellent communication and teamwork skills, with a high degree of openness and adaptability. Able to delegate work effectively to ensure best result outcome in a short period of time.
• Creative thinking, a passion for innovation, and the ability to incorporate Asian culinary elements into product development.
• Strong project management skills and the ability to manage multiple projects simultaneously.

Attitude Characteristics:

• Open mindedness: An open-minded approach to customer demands on recipe and product development, as well as various methods to achieve the same or better outcome.
• Resourceful and proactive self-starter: Able to work independently to research, trial and record recipes or techniques. Seeks help
• Adaptability: Given the dynamic and diverse nature of Asian cuisine, the R&D Chef should be adaptable and willing to embrace change, innovation, and regional variations.
• Passion for Learning: A continuous desire to learn about new ingredients, cooking techniques, and cultural aspects that can be integrated into product development.
• Systematic and Strong Attention to Detail: A strong commitment to detail and systems is a minimum requirement. This involves developing and documenting material specifications, recipes, methods and quality and specification of raw materials and finished product to ensure customer satisfaction and protect proprietary information.
• Collaborative Spirit: A willingness to work closely with cross-functional teams and incorporate diverse perspectives (marketing, commercial heads, production leads) into product development.
• Resilience: The ability to handle setbacks and challenges with resilience, learning from failures, and persistently striving for culinary excellence.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Executive Chef Job Responsibilities: Edit and add to this list because the tasks are likely to be different depending on whether you’re hiring for a Michelin-rated restaurant or a college cafeteria. Here are some examples of common responsibilities to get you started:

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures

Executive Chef Qualifications and Skills

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.

Education and Experience Requirements:

A culinary arts bachelor’s or master’s degree is preferred.

• At least [number] years of management experience is required.
• American Culinary Federation Certified Executive Chefs (CECs) are preferred.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description & Requirements

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with Cloud Kitchen management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Cloud Kitchen Regulations,

Ability to Work Under Pressure,

Chef Job Description:

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements:

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Expeirence in Chinese Cuisine is required

Knowledge and creativity in using SiChuan spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Able work weekend

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Roles & Responsibilities

Working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

· Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

· Culinary degree or relevant culinary certification is preferred.

· Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.

· Strong knowledge of culinary techniques, food safety, and sanitation.

· Proficiency in menu planning, recipe development, and food costing.

· Leadership and team management skills, with the ability to motivate and mentor kitchen staff.

· Excellent communication and interpersonal skills.

· Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

· Culinary expertise

· Leadership

· Teamwork

· Time management

· Attention to detail.

· Problem-solving

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Requirement :

• Able to cook bangladeshi food
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine and North Indian cuisine

Able to do bulk cooking for catering

Recommend new dishes in South and North Indian cuisine

New south Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum seven years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to lower level cooks and food service workers; sees that food is prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

"I am looking for a professional North Indian chef who is skilled in cooking Tandoor and curry items, as well as Jain food. The job requires working for 6 days a week with 1 day off and being able to work in rotating shifts. We have a factory where bulk cooking is done and the food is supplied to over 40 hotels in Singapore, including international schools and hospitals." My chef able to do food costing and inventory as well.

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.
• Work closely with the Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.
• Run, manage and coordinate all sections of Kitchen and the kitchen staff.
• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multitask.
• Maintain order and discipline in the centre kitchen during working hours.
• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.
• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.
• Ensure sufficient stocks in storage and order for replenishment.
• Minimize food wastage.
• Perform other job related tasks as and when assigned.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Comply at all times with the Staff Code of Conduct.
• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Responsibilities:

· Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

· Work closely with the Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

· Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

· Run, manage and coordinate all sections of Kitchen and the kitchen staff.

· Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multitask.

· Maintain order and discipline in the centre kitchen during working hours.

· Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

· Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

· Ensure sufficient stocks in storage and order for replenishment.

· Minimize food wastage.

· Perform other job related tasks as and when assigned.

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Comply at all times with the Staff Code of Conduct.

· Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

· Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

JOB RESPONSIBILITIES:

• To assist and support Head chef to oversee the kitchen operation
• Ensure proper purchasing, receiving and ingredient storage standards in kitchen
• Responsible for monitoring food quality & consistency and ensure that food presented to our guest is of the highest quality
• Constantly assess freshness, presentation and temperature of food served
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen
• Ensure that all perishable item are stored quickly and efficiently, and all items are utilized completely to avoid wastage
• Ensure ingredients are always fresh and within its expiry date
• Prevent the use of spoiled or contaminated products in any phase of food preparation

Requirements

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess professional certificate/NITEC/Culinary qualifications.
• Minimum 5 to 7 years related experience.
• Familiar with Oriental Cuisine, and some knowledge on international cuisine.
• Fluent in both English and Mandarin preferred.
• Passion for food, creative and teamwork.

JOB RESPONSIBILITIES:

• To assist and support Head chef to oversee the kitchen operation
• Ensure proper purchasing, receiving and ingredient storage standards in kitchen
• Responsible for monitoring food quality & consistency and ensure that food presented to our guest is of the highest quality
• Constantly assess freshness, presentation and temperature of food served
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen
• Ensure that all perishable item are stored quickly and efficiently, and all items are utilized completely to avoid wastage
• Ensure ingredients are always fresh and within its expiry date
• Prevent the use of spoiled or contaminated products in any phase of food preparation

Requirements

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess professional certificate/NITEC/Culinary qualifications.
• Minimum 5 to 7 years related experience.
• Familiar with Oriental Cuisine, and some knowledge on international cuisine.
• Fluent in both English and Mandarin preferred.
• Passion for food, creative and teamwork.

F&B Food Manufacturing Company looking for a Chef

Must have at least 5 years of culinary chef experience in the food business.
Must be able to cook good Bangladeshi/Indian/Punjabi cuisine.
Must be able to monitor the kitchen's daily full operations;
1. Ordering raw materials
2. Maintaining and controlling food costing
3. Job scheduling of all kitchen staff & helpers
4. Ensure timely delivery of all cooked food
5. Ensure good food hygiene & cleanliness of the kitchen
6. Ensure top-notch quality of food
7. Able to plan different weekly menu for the kitchen

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads