Indian Cuisine Senior Chef

4 weeks ago

Singapore KUISINE KONCEPTS PTE. LTD. Full time
Roles & Responsibilities

We are dedicated to delivering an authentic and elevated Indian dining experience. Our menu showcases traditional flavors with modern flair, and we are seeking a passionate and experienced Senior Chef specializing in Indian cuisine to lead our kitchen team and uphold culinary excellence.

Key Responsibilities
  • Lead and manage daily kitchen operations with a focus on Indian cuisine.
  • Develop, refine, and execute traditional and contemporary Indian dishes across various regions (e.g., North, South, Mughlai, Tandoori, Coastal).
  • Train and mentor junior kitchen staff on techniques, preparation, and presentation.
  • Ensure high standards of food quality, consistency, hygiene, and kitchen safety.
  • Oversee kitchen inventory, ordering, and cost control to minimize waste and maintain food margins.
  • Collaborate with management to develop seasonal or promotional menus.
  • Uphold cleanliness and food safety standards in compliance with local regulations.
  • Participate in recruitment and performance reviews for kitchen team members.
  • Manage kitchen scheduling and workflow for smooth, efficient operations during peak hours.
  • Maintain a deep understanding of Indian spices, ingredients, and cooking methods to preserve authenticity.
Requirements
  • Minimum 5–7 years of experience in a professional kitchen, with a strong focus on Indian cuisine.
  • Proven experience in a senior or leadership kitchen role (Sous Chef or above).
  • Mastery of Indian culinary techniques, regional diversity, and ingredient sourcing.
  • Strong organizational, leadership, and communication skills.
  • High attention to detail with a passion for presentation and flavor.
  • Ability to perform under pressure in a high-volume environment.
  • Certification in Food Hygiene and Safety preferred.
  • Flexible schedule — must be able to work evenings, weekends, and holidays as needed.
Tell employers what skills you have

Recipes
Ingredients
Food Safety
Cooking
Food Quality
Inventory
Inventory Control
Pressure
Flavors
Scheduling
Directing
Catering
Sourcing
Food Service
Organizational Leadership

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