Specialty Chef / Restaurant Manager

Your tasks

Job Description & Core Responsibilities

• Culinary Execution: Oversee daily kitchen operations and prepare authentic North/South Indian gourmet dishes, ensuring consistency in taste, presentation, and quality.
• Menu Engineering: Design, curate, and update seasonal menus, specialty standard operating procedures (SOPs), and traditional spice blend recipes.
• Inventory & Costing: Manage kitchen food costs, reduce wastage, and handle procurement of specialized Indian spices and ingredients from overseas and local vendors.
• Kitchen Compliance: Enforce strict hygiene, sanitation, and food safety standards in accordance with Singapore food regulations.
• Local Mentorship: Train, mentor, and supervise local junior kitchen staff in complex Indian culinary techniques and tandoor operations.

Requirements

Requirements & Qualifications

• Minimum of 5+ years of experience as an Indian Specialty Chef in a premium or fine-dining restaurant environment.
• Proficient expertise in traditional clay oven (Tandoor) cooking, complex spice grinding, and authentic regional Indian curries.
• Demonstrated ability to manage food cost percentages and high-pressure kitchen service.
• Relevant culinary arts diploma or professional certifications in Indian gastronomy.