Indian Cuisine Executive Chef
3 days ago
The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items are prepared and presented in accordance with the Hotel's standardized menu guidelines.
Key Responsibilities:- Food Preparation and Presentation: Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines.
- Maintaining Quality Standards: Monitor regular standards of production to ensure the highest level of quality.
- Cost Control: Monitor all aspects pertaining to the control of the hotel's food cost.
- Concept Development: Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical.
- HACCP and Hygiene: Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times.
- Training and Development: Ensure consistent on-the-job training sessions for culinary colleagues and promote healthy and safe working practices.
- Experience: Minimum three (3) years of experience in a same capacity as Indian Chef in international luxury hotel groups.
- Culinary Skills: Have good knowledge and skills in Indian cuisine.
- Cooking Expertise: Able to cook authentic South Indian delicacies.
- Pride and Passion: Possess passion and pride for delighting guests with food.
- Interpersonal Skills: Possess good interpersonal skills, team player, and positive attitude.
- Flexibility: Able to work rotating shifts and on weekend and public holidays.
- Adaptability: Able to multitask and thrive in a high-pressure and fast-paced working environment.
$80,000 - $120,000 per annum.
This salary estimate is based on industry standards for a Head Chef in a luxury hotel in Singapore. The actual salary may vary depending on factors such as experience, qualifications, and performance.
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