Specialisation in Italian cuisine

managing overall kitchen

developing new recipes

planning menu

introducing weekly specials

manage customer relations

train and supervise kitchen staff

inventory management

quality control

monitoring safety standards

coordinate with purchase department

controlling food costs

scheduling kitchen staff

The Dempsey Project is currently hiring full time positions for Junior Sous Chef to help out our Head Chef. .

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $3000 - $3800

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Assist Head Chef

Job Requirements:
Basic Culinary Skills
At least 2 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

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 Profound knowledge of different kinds of beverages

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

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Halal Chef to join our team!

As a Halal Chef we rely on you to:

Key Responsibilities:

• Assist with the preparation of food items or as assigned by kitchen management in accordance with production requirements and quality standards
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Knowledge on halal food requirements.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Prepare lunch & dinner for family members. (About 10 people)

Must have experience working in restaurants as chef and familiar with Shanghai/Si Chuan /Japanese cuisines

The duties of a Chef are of follows:

1. Able to prepare different Chinese/Japanese dishes

2. Must be able to deal with all sorts of meat and seafood

3. At least 5 years working experience in the F&B industry.

4. Ensure the freshness and quality of food items.

5. Main the cleaniness and hygiene of the kitchen.

Only Singaporeans

for an authentic Italian restaurant, we are looking for a passionate chef de partie able to:

1. work 5 1/2 days per week

2. to assist our Executive Chef

3. organize his station perfectly

4. ensure the maximum hygiene in his working area

5. Be able to work with the team

6. control calculate the food cost

7. do food ordering to the suppliers

8. Able to work on weekend

9. Willing to work split shift

• Create new and exciting desserts to renew our menus and engage the interest of customers 
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting 
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget 
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. 
• Ensure their section of the kitchen adheres to safety and health regulations. 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Identify staffing needs and help recruit and train personnel 
• Maintain a lean and orderly cooking station and adhere to health and safety standards

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Looking for a fish soup ramen chef:

Requirements:

Can cook fish soup,

Can cook ramen,

Good cut fish

Can manage the kitchen

Will arrange assistant work

Or head chef's assistant:

Requirements:

Good cut fish

Can cut vegetables,

Can basically cook soup

Help the cook prepare food

Follow the chef's instructions.

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email [email protected] or WhatsApp us at 98740664.

- Preparing and cooking dishes according to the head chef's specifications ensuring quality and consistency

- Supervising junior kitchen staff, and maintaining a clean and organized workspace.

- Role is essential in contributing to the smooth functioning of the kitchen and delivering high-quality cuisine to customers

- Also should have few years of experience in culinary roles, demonstrating proficiency in their assigned station and a solid understanding of kitchen operations.

- Strong culinary skills, attention to detail, and the ability to work well under pressure

- Previous experience in supervisory or leadership roles within a kitchen environment is also advantageous

- Leading the kitchen team to deliver exceptional dining experiences.

- Primary responsibilities include menu creation, recipe development, food preparation, and ensuring consistent quality and presentation of dishes.

- oversee kitchen operations, including inventory management, staff training, and adherence to food safety standards.

- Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role.

- Proven track record of culinary excellence and creativity.

- Strong leadership and team management skills.

- Knowledge of food safety regulations and kitchen best practices.

1. Trains, develops and motivatand culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes anad follows up and discusses ways of constantly improving the cuisine at the restuarant.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
9. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
12. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
13. Determines how food should be presented, and create decorative food displays.
14. Recognizes superior quality products, presentations and flavour.
15. Ensures compliance with food handling and sanitation standards.
16. Follows proper handling and right temperature of all food products.
17. Ensures all equipment in the kitchen is properly maintained and in working order
18. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
19. Ensure proper grooming and hygiene standards for all kitchen staffs.
20. Ensures all kitchen employees maintain required food handling and sanitation certifications.
21. Ensure proper purchasing, receiving and food storage standards in the kitchen.
22. Interacts with guests to obtain feedback on food quality, presentation and service levels.
23. Actively responds to and handles guest problems and complaints.
24. Maintain Quality levels of receiving, storage, production and presentation of food.
25. Ensure sufficient staffing levels are scheduled to accommodate business demands.
26. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
27. Discuss daily food cost reports with key kitchen and F&B team members.
28. Review weekly and monthly schedules to meet forecast and budget.
29. Frequently review finished products for quality and presentation before the orders are send to guest.
30. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.anning and directing the food preparation of the kitchen.

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Only candidates who meet the requirements will be notified for interviews

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Roles & Responsibilities

We are hiring Supervisor for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan local as well as Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• In charge of daily shop operations and management of service and kitchen crew
• Kitchen management including cooking and organization of inventories.
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Overseeing duties of cafe crew - including customer service, cashiering, cooking.
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills
• Prior experience in F&B, including kitchen supervisory duties would be advantageous

Expected Start Date: 01/03/2024

Job Description & Requirements

min 3 years in western cuisine, familiar with western ingredients

strong execution on the station, and also able to handle ordering, inventory management

able to organize your work independently

team player with positive attitude

open minded

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

fair pay

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