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CHEF

1 month ago

Singapore WELSTAND INTERNATIONAL PTE. LTD. Full time
Roles & Responsibilities

JOB DESCRIPTIONS:

  • 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 and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
  • Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
  • Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
  • Check the quality of raw and cooked food products to ensure that the standards are met
  • Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
  • Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
  • Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
  • Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

  • Minimum of atleast 4 years of culinary working experience in Indian kitchen
  • Preferably with experience in an Bangladeshi and Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
  • Able to cook for atleast 500 to 1000 pax on a daily basis
  • Able to cook and prepare all South Indian / North Indian dishes including bangladesh dishes of breakfast, lunch and dinner items
  • Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
  • Must be able to stand for long hours and work for extended hours
  • Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
  • Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
  • Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian and bangladesh dishes in a traditional way
  • Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
  • Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
  • Ability to thrive in a fast-paced environment and complete tasks responsibly

Tell employers what skills you have

Recipes
Menu Development
Forecasting
Management Skills
Ingredients
managing a kitchen
Food Safety
Cooking
Food Quality
Inventory
Restaurant Menus
Menu Costing
Risk Management
Compliance
Waste Management
Food hygiene
Budgeting
Culinary Skills
Directing
Workplace Safety and Health