- Rochor Central Region (Singapore) Singapore
全职 Senior Executive Chef 工作, 薪水 up to SGD 6,500, SRI DEVA PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl
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Company Overview
SRI DEVA PTE. LTD. is located in Singapore, specializing in Indian, vegetarian, and non-vegetarian cuisine, delivering quality food through efficient kitchen operations and innovative menu development.
Job Summary
Lead kitchen operations as Senior Executive Chef, developing menus, standardizing recipes, managing procurement, and ensuring food safety to deliver consistent, high-quality Indian and other cuisines.
Responsibilities
Lead daily kitchen operations to ensure efficient food preparation and timely service delivery
Plan, develop, and introduce diverse menus featuring Indian, vegetarian, and non-vegetarian dishes
Create and standardize recipes, cooking methods, portion sizes, and presentation standards to maintain consistency
Supervise and coordinate kitchen staff by assigning duties and monitoring performance to optimize team productivity
Ensure consistent food quality, taste, presentation, and preparation standards across all dishes
Manage food procurement, inventory, stock control, and ingredient costing to maintain budget compliance
Monitor food costs and implement measures to minimize wastage and improve kitchen operational efficiency
Establish and maintain food safety, hygiene, and sanitation standards in compliance with Singapore regulations
Train and mentor kitchen personnel on cooking techniques, food preparation, and kitchen procedures to enhance skills
Collaborate with management on menu development, kitchen budgeting, and operational improvements to support business goals
Preferred competencies and qualifications
Relevant culinary qualifications or professional chef training will be an advantage
Minimum 5 years of professional culinary experience, preferably in senior kitchen or executive chef roles
Extensive knowledge of Indian cuisine, including traditional cooking techniques and menu development
Proven experience supervising kitchen teams and managing daily kitchen operations
Strong knowledge of food costing, inventory management, and kitchen budgeting
Ability to develop recipes, maintain food quality, and introduce new menu concepts
Leadership, organizational, and problem-solving skills
SRI DEVA PTE. LTD. is located in Singapore, specializing in Indian, vegetarian, and non-vegetarian cuisine, delivering quality food through efficient kitchen operations and innovative menu development.
Job Summary
Lead kitchen operations as Senior Executive Chef, developing menus, standardizing recipes, managing procurement, and ensuring food safety to deliver consistent, high-quality Indian and other cuisines.
Responsibilities
Lead daily kitchen operations to ensure efficient food preparation and timely service delivery
Plan, develop, and introduce diverse menus featuring Indian, vegetarian, and non-vegetarian dishes
Create and standardize recipes, cooking methods, portion sizes, and presentation standards to maintain consistency
Supervise and coordinate kitchen staff by assigning duties and monitoring performance to optimize team productivity
Ensure consistent food quality, taste, presentation, and preparation standards across all dishes
Manage food procurement, inventory, stock control, and ingredient costing to maintain budget compliance
Monitor food costs and implement measures to minimize wastage and improve kitchen operational efficiency
Establish and maintain food safety, hygiene, and sanitation standards in compliance with Singapore regulations
Train and mentor kitchen personnel on cooking techniques, food preparation, and kitchen procedures to enhance skills
Collaborate with management on menu development, kitchen budgeting, and operational improvements to support business goals
Preferred competencies and qualifications
Relevant culinary qualifications or professional chef training will be an advantage
Minimum 5 years of professional culinary experience, preferably in senior kitchen or executive chef roles
Extensive knowledge of Indian cuisine, including traditional cooking techniques and menu development
Proven experience supervising kitchen teams and managing daily kitchen operations
Strong knowledge of food costing, inventory management, and kitchen budgeting
Ability to develop recipes, maintain food quality, and introduce new menu concepts
Leadership, organizational, and problem-solving skills
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