Head Chef

1 week ago

Singapore ARUN DOCUMENT CENTRE PTE. LTD. Full time

Basic Functions:
- 1. Responsible for the entire food production operations

2. Lead and monitor cooks and chefs in food preparation

3. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Fully responsible for taste, quality and hygiene of the food produced.

6. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

7. Must ensure cooks chefs follow the correct recipe methods of our restaurant.

8. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

9. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

10. For emergency you must load/unload cooked foods to our delivery vehicles.

11. Fully responsible for the Hygiene system maintained at the kitchen.

12. Coordinate in menu planning.

13. Capable to manage and cook for 3000 persons at a time.

14. Weekly 6 days needs to work from Shop opening to Shop closing(6 am to 6 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

**Requirements**:

- Minimum secondary education
- Minimum 10 years culinary experience.
- Able to cook South Indian, North Indian and Malay food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

6. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(6 am to 6 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

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