Specialty Chef / Restaurant Manager

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 & 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.