to lead a culinary team in Singapore. The role requires strong expertise in Indian regional cuisines, menu innovation, and the ability to manage kitchen operations while ensuring compliance with Singapore Food Agency (SFA) and Ministry of Manpower (MOM) regulations.
Key Responsibilities
Lead the preparation and presentation of authentic North and South Indian dishes.
Plan, design, and update menus to reflect seasonal ingredients and dining trends.
Supervise, mentor, and train kitchen staff, ensuring consistency and quality.
Oversee daily kitchen operations, workflow, and staff scheduling.
Ensure compliance with Singapore food hygiene and workplace safety standards.
Manage food inventory, procurement, and cost control.
Maintain high standards of food taste, presentation, and portioning.
Collaborate with management on catering, events, and promotional menus.
Conduct staff performance evaluations and enforce fair work practices in line with Singapore employment laws.
Requirements
Minimum 8 - 10 years of professional culinary experience, including at least 3 years in a senior or head chef role.
Strong expertise in Indian regional cuisines with proven menu development ability.
Knowledge of Singapore's food safety, hygiene, and workplace safety requirements.
Excellent leadership, organizational, and communication skills.
* Ability to manage high-volume kitchen operations in a fast-paced environment.
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