EXECUTIVE CHEF
HYDEEN EATING HOUSE PTE. LTD.
- Hiring and training kitchen staff on food handling or equipment safety
- Creating and updating menus based on ingredient pricing and seasonality
- Setting and maintaining standards for food quality and dish presentation
- Managing ingredients or supplies inventory
- Overseeing kitchen-related finances, including budget and food and labor costs
- Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS
- Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
- Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries.
- Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements.
- Maintain consistent taste, quality, and portion sizes.
- Manage food preparation and cooking efficiently during busy hours.
- Ensure proper storage and handling of ingredients.
- Maintain cleanliness and hygiene in the kitchen.
- Monitor food stock and inform management about required ingredients.
- Minimize food wastage and control ingredient usage.
- Follow food safety and kitchen safety standards.
- Work effectively with other kitchen staff.
- Previous experience as a South Indian Chef or Cook.
- Good knowledge of South Indian cuisine and cooking techniques.
- Ability to work under pressure and manage multiple orders.
- Knowledge of kitchen hygiene and food safety.
- Good teamwork and communication skills.
- Willingness to work flexible hours, including weekends and holidays.