Sous Chef

12 hours ago

Singapore MOUNT FABER LEISURE GROUP PTE. LTD. Full time

We are seeking an experienced and dedicated Sous Chef specialised in authentic Indian cuisine to join our team. As a Sous Chef, your primary responsibility is to create and prepare authentic Indian dishes while upholding high standards of food quality and presentation. You will also take charge of managing the kitchen staff, overseeing food preparation processes, and ensuring strict compliance with health and safety regulations.

**Responsibilities**:

- Create and prepare authentic Indian dishes in adherence to traditional recipes and standards.
- Develop new menu items and specials, staying true to Indian culinary traditions.
- Manage kitchen staff, including training, scheduling, and supervision.
- Oversee food preparation processes to ensure consistent quality and freshness.
- Monitor and manage inventory levels, placing orders as necessary to maintain stock.
- Ensure strict compliance with health and safety regulations and sanitation standards.
- Collaborate with the management team to devise cost-effective menus and pricing strategies.
- Maintain a clean and organized kitchen environment, including equipment upkeep.
- Stay abreast of industry trends and new ingredients to enhance menu offerings.
- Handle customer inquiries and special requests related to menu items.
- Cross-deploy to F&B outlets for cost efficiency and operational needs.

**Requirements**:

- Proven experience as an Indian Chef, ideally in a high-volume Indian restaurant, catering or events setting.
- In-depth knowledge of Indian cuisine, spices, and cooking techniques.
- Strong leadership and management skills, motivating and supervising kitchen staff effectively.
- Excellent communication and interpersonal skills.
- Ability to thrive in a fast-paced environment, managing multiple tasks concurrently.
- Attention to detail and a passion for delivering exceptional food and customer service.
- Flexibility to work varying hours, including evenings, weekends, and holidays.
- Formal culinary training or certification is a plus.
- Ability to collaborate with the managerial chef team for work plan.

**Preferred Qualifications**:

- Experience with menu development and cost control.
- Knowledge of regional Indian cuisines and their unique characteristics.
- Familiarity with kitchen equipment and utensils used in Indian cooking.

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