Specialist in Traditional Tamil Muslim & Regional Tamil Nadu Cuisine

We are seeking an experienced and highly skilled Executive Chef to lead our culinary operations and oversee the preparation and delivery of authentic traditional Tamil Nadu and Tamil Muslim cuisine.

The ideal candidate must have a minimum of 15 years of professional culinary experience and extensive hands-on knowledge of the traditional cooking styles, recipes, ingredients and culinary traditions associated with:

• Nagore
• Nagapattinam
• Thiruvarur
• Tanjore (Thanjavur)
• Mayiladuthurai
• Pudukkottai
• Cuddalore
• Ariyalur
• Aliyur
• Perambalur

Our catering business serves weddings, corporate clients, private events and large-scale functions in Singapore. Our customers specifically seek authentic regional Tamil and Tamil Muslim cuisine , making genuine knowledge of these regional cooking traditions an essential requirement for this position.

Key Responsibilities

Lead and manage the overall culinary operations of the central kitchen and catering business. Develop, standardise and maintain authentic recipes from the specified Tamil Nadu regions. Demonstrate comprehensive knowledge of the different cooking styles and culinary traditions of Nagore, Nagapattinam, Thiruvarur, Tanjore, Mayiladuthurai, Pudukkottai, Cuddalore, Ariyalur, Aliyur and Perambalur . Prepare and oversee traditional dishes while maintaining authenticity, consistency and quality. Develop menus for weddings, corporate functions, private dining, banquets and large-scale catering events. Preserve traditional cooking techniques while adapting production methods for a professional Singapore catering kitchen. Create new menus and regional specialities based on customer requirements. Train, supervise and mentor chefs, cooks and kitchen staff & supervisors. Establish standard recipes, preparation procedures, portion sizes and presentation standards. Maintain consistent taste and food quality across high-volume catering operations. Manage food preparation schedules and ensure timely completion of catering orders. Monitor food costs, wastage, portion control and kitchen productivity. Work closely with management to develop commercially viable menus and catering packages. Coordinate with procurement teams to ensure the quality and availability of authentic ingredients. Maintain strict standards of food hygiene, sanitation and kitchen safety. Ensure compliance with Singapore food safety requirements and halal food preparation standards. Conduct regular quality checks on ingredients, preparation methods and finished dishes. Assist management with menu costing, recipe costing and food pricing. Lead culinary teams during major weddings, corporate events and special functions. Ensure efficient kitchen operations during peak periods and large-scale events.

Regional Culinary Expertise – Essential Requirement

The successful candidate must possess strong practical and traditional knowledge of the cuisine associated with the following regions:

• Nagore • Nagapattinam • Thiruvarur • Tanjore • Mayiladuthurai • Pudukkottai • Cuddalore • Ariyalur • Aliyur • Perambalur

The candidate should have a deep understanding of the variations in cooking techniques, flavours, ingredients and traditional recipes across these regions. Particular importance will be placed on the candidate's ability to prepare authentic Tamil Muslim cuisine , including traditional dishes served for weddings, family functions, religious occasions and special celebrations.

The candidate should be able to demonstrate knowledge of:

• Traditional regional biryanis and rice preparations
• Mutton, chicken, beef and seafood preparations
• Traditional Tamil Muslim gravies and curries
• Regional masalas and spice blends
• Traditional breakfast and lunch preparations
• Vegetarian and non-vegetarian specialities
• Traditional side dishes, chutneys and accompaniments
• Traditional sweets and desserts
• Wedding and function menus
• Festive and special-occasion dishes
• Traditional cooking methods and techniques
• Regional variations of similar dishes

Culinary Leadership & Kitchen Management

The Executive Chef will provide overall culinary leadership and manage the professional kitchen team.

Responsibilities include:

• Supervising chefs, cooks and kitchen assistants.
• Planning daily and event-based kitchen production.
• Training junior chefs in authentic regional cooking techniques.
• Developing kitchen SOPs and culinary standards.
• Maintaining discipline and professional standards.
• Managing manpower requirements during large-scale events.
• Ensuring efficient workflow between preparation, cooking, packing and dispatch.
• Maintaining consistency across multiple catering orders and events.
• Conducting quality-control checks before food leaves the central kitchen.
• Mentoring the next generation of chefs in traditional regional cuisine.

Requirements

• Minimum 15 years of professional culinary experience.
• Extensive hands-on experience in traditional Tamil Nadu and Tamil Muslim cuisine .
• Strong practical knowledge of the cuisines associated with Nagore, Nagapattinam, Thiruvarur, Tanjore, Mayiladuthurai, Pudukkottai, Cuddalore, Ariyalur, Aliyur and Perambalur .
• Proven experience in a senior chef, Head Chef, Executive Chef or equivalent leadership position.
• Experience managing a professional kitchen and culinary team.
• Experience in large-scale catering, weddings, banquets or events is highly preferred.
• Strong knowledge of traditional recipes and cooking techniques.
• Ability to reproduce authentic regional flavours consistently.
• Strong understanding of food costing, portion control and kitchen operations.
• Good leadership, communication and staff-management skills.
• Knowledge of food hygiene and kitchen safety.
• Ability to work in a fast-paced, high-volume catering environment.
• Willingness to relocate and work in Singapore.

Formal culinary qualifications are advantageous but strong and demonstrable professional experience in the specified regional cuisines will be given significant consideration.

Salary & Career Opportunity

SGD $10,000 – $11,500 per month , depending on experience, culinary expertise and suitability for the role.

The successful candidate will have the opportunity to:

• Lead the culinary operations of an established halal catering company in Singapore.
• Develop authentic regional Tamil and Tamil Muslim menus.
• Introduce traditional recipes to Singapore's catering and events market.
• Work on high-profile weddings, corporate functions and private events.
• Train and develop a professional culinary team.
• Play a key role in the company's culinary development and expansion.

Application

Interested candidates should submit:

• Updated CV / Resume
• Detailed employment history
• Years of experience in Tamil Nadu/Tamil Muslim cuisine
• List of regional cuisines and specialities they specialise in
• Examples of signature dishes
• Details of previous senior chef positions
• Culinary qualifications, if available
• References or supporting documents, where available

Candidates must be able to demonstrate genuine hands-on expertise in the specified regional cuisines. A practical culinary assessment may be conducted as part of the selection process.