Chief Chef

**Location**
- Singapore, North**Job Type**
- Full Time**Salary**
- $6,000 - $7,500 Per Month**Date Posted**
- 2 hours agoAdditional Details

**Job ID**
- 95700**Job Views**
- 1Roles & Responsibilities

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. Able to prepare and cook 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 Paneer, 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, and freezing techniques.

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

8. Able to meet production requirements and make ingredients requests based on production output.

9. Manage cooks in the kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as an all-rounder.

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

11. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning, and sanitization of premises.

12. Record temperature gauge for chillers and freezers daily.

13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

14. Able to read and dish out foods based on platform orders, bulk and regular orders.

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

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.
- Multiskilled to handle multiple products at one time and handle staff movements and stations.
- Able to lift heavy bags (up to 40kg)

Educational Qualification:
Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:
At least 3 years running Indian Food Business

Key Selection Criteria:

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

Working Condition:

- Manufacturing Kitchen / Mamak Stall some times to assess use of products
- Long hours due to long operational hours
- Physically able to stand long hours
- 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.

Tags

chief

chef

indian

mamak

food

production