Executive Culinary Manager

2 days ago

Singapore beBeeCulinary Full time $60,000 - $80,000
Job Title: Indian Cuisine Sous Chef\
Description:

We are passionate about delivering authentic Indian culinary experiences that celebrate tradition, flavor, and creativity. Our kitchen leadership team is seeking a skilled and motivated Sous Chef with a strong foundation in Indian cuisine to support our daily kitchen operations and ensure high standards in food quality and consistency.

This individual will assist the Head Chef in overseeing daily kitchen operations, supervise and coordinate kitchen staff during preparation, cooking, and service, and maintain high standards of food hygiene, cleanliness, and safety in the kitchen.

The ideal candidate will have a minimum of 3–5 years of experience in a professional kitchen, with strong exposure to Indian cuisine, and prior experience as a Sous Chef or Senior Line Cook is preferred.

In-depth knowledge of traditional and regional Indian cooking techniques and ingredients, strong leadership and organizational skills, excellent communication and teamwork abilities, and ability to thrive under pressure and manage multiple tasks during service are essential qualities for this role.

Additional requirements include passion for food quality, flavor, and presentation, and a willingness to work weekends, public holidays, and flexible shifts.

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Key Responsibilities:
  • Assist the Head Chef in overseeing daily kitchen operations with a focus on Indian cuisine.
  • Supervise and coordinate kitchen staff during preparation, cooking, and service.
  • Ensure dishes are prepared and presented according to established recipes and standards.
  • Maintain high standards of food hygiene, cleanliness, and safety in the kitchen.
  • Contribute to menu development, especially with regional Indian dishes and seasonal specials.
  • Monitor food stock and assist with inventory control, ordering, and minimizing food waste.
  • Train and mentor junior chefs and kitchen staff, ensuring skill development and kitchen efficiency.
  • Ensure timely execution of food orders, especially during busy service hours.
  • Step in and lead the kitchen when the Head Chef is absent.
  • Collaborate with the front-of-house team to ensure smooth communication and guest satisfaction.
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Requirements:
  • Minimum 3–5 years of experience in a professional kitchen, with strong exposure to Indian cuisine.
  • Prior experience as a Sous Chef or Senior Line Cook is preferred.
  • In-depth knowledge of traditional and regional Indian cooking techniques and ingredients.
  • Strong leadership and organizational skills.
  • Excellent communication and teamwork abilities.
  • Ability to thrive under pressure and manage multiple tasks during service.
  • Passion for food quality, flavor, and presentation.
  • Food Safety & Hygiene Certification is a plus.
  • Willingness to work weekends, public holidays, and flexible shifts.

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