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EXECUTIVE CHEF

4 weeks ago

Singapore AN-NUR FOOD & CAFE PTE. LTD. Full time
Roles & Responsibilities

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

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,)
  • Chinese (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

Tell employers what skills you have

Recipes
Aesthetics
Leadership
Ingredients
Quality Control
Food Safety
Restaurants
Cooking
Food Quality
Inventory
Purchasing
Sanitation
Compliance
Customer Satisfaction
Catering
Food Service