South Indian and Tandoor Chef - D08 Little India, SG

Roles & Responsibilities

• Kitchen Operations : Take charge of the South Indian section of the kitchen, overseeing the preparation and presentation of authentic South Indian dishes.
• Take charge of day-to-day kitchen operations, specifically focusing on the preparation of Andhra South Indian cuisine.
• Showcase your culinary skills by meticulously preparing, cooking, and serving a diverse array of Andhra-style dishes in adherence to our menu offerings.
• Ensure that the dishes you create strictly adhere to our restaurant's menu, maintaining the integrity of Indian flavors and culinary traditions.
• Pay meticulous attention to the presentation of dishes to ensure they are not only delicious but also visually appealing, upholding our restaurant's high standards.
• Kitchen Safety and Hygiene : Prioritize kitchen safety and strict adherence to food hygiene standards, in accordance with guidelines established by the relevant local authority, to maintain a clean and safe kitchen environment.
• Food Handling and Storage : Handle and store all food items with utmost care and precision, guaranteeing the freshness and quality of ingredients used in Indian cuisine.
• Collaborate effectively with fellow kitchen staff, supporting a cooperative and harmonious work environment while maintaining the highest culinary standards.
• Be flexible and ready to undertake any additional duties or responsibilities as directed by the Head Chef, as the needs of the kitchen evolve.

Job Requirements :

Tell employers what skills you have

Inventory Planning

Ingredients

Restaurants

Cooking

Food Quality

Inventory

ensuring food quality

Food Manufacturing

Handling inventory

Flavors

Culinary Skills

Food Service