Work experience – 7 years kitchen experience with min 2 years in Indian Kitchen as Chef de Partie
Roles & Responsibilities
- Ensure the smooth operations of the Kitchen on a day-to-day basis.
- Carry out bulk Indian cooking as per recipes
- Functional ability to manage tandoor food items.
- Uphold the standards of the recipe given
- Maintenance checks of the kitchen equipment
- Ensure following hygiene standards.
- Checking stock levels and ordering supplies.
- Training and motivating staff.
- Ensuring that all employees adhere to the company’s uniform standards.
- Reviews audit findings - Safety/Hygiene and takes corrective measures to ensure full compliance
- In addition to the above-mentioned duties and job functions, performs any other assignment given by the management within the scope of job
Requirements:
- Singapore local or PR Holder.
- Degree or Diploma graduate from any hospitality course
- Food handlers certification of Singapore should be valid.
- Master of Indian cuisine
- Must be well-versed with food from the Bombay City.
- Proficient with, regional cuisine like, South Indian, Parsi, French and confectionery.
- Efficiently manage operations of a Tandoor
- Must be able to work 6 days shift work including weekends and public holiday.