Cook (Indian Mamak Food Production)

6 days ago


Singapore BEST CAFE GROUP PTE. LTD. Full time

Jobscope:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Assis the Chief Cook in the preparation and cooking of South Indian, North Indian dishes and Mamak Marination, such as Tandoori Chicken, Tikka Masala, Rogan Josh, Mutton Keema, Thosai Batter, Chicken/Fish/Mutton Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Channa/Panneer/Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Nasi Goreng Pastes, Maggi/Mee/Kway Teow Goreng Pastes, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, etc.

4. Able to prepare meats, cutting slicing and de-veining meats.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

6. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

7. Physically fit to carry heavy loading up to 40kg.

8. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

9. Washing of cooking utensils, equipment, cleaning and sanitization of premises.

10. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment.

11. Always ensure use of Personal Protective Equipment.

12. Ensure kitchen KPIs are met.

13. Reports to Chief Cooks.

Skills Required/Soft Skills:

- Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).
- Able to operate large capacity cooking equipment, woks and stove.
- Able to work long hours as operations commence from 6am to 10pm and different shifts.
- Able to lift heavy bags (up to 40kg)

Educational Qualification:
No formal education required. Culinary Skills certificate preferred.

Years of Experience:
Minimum of 2 years of relevant experience in a similar capacity.

Key Selection Criteria:

- Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)
- Ability to work on different shifts
- Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

- Manufacturing Kitchen / Mamak Stall sometimes to assess use of products
- Long hours due to long operational hours
- Physically able to stand long hours and lift heavy weights (up to 40kg)
- Hot Kitchen environment

Specific Training Requirements:
Basic Hygiene Cert is a must, if not we will send for training

Remuneration:
Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave



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