Head Chef Indian Restaurant
3000 - 9000 SGDMADURA'S RESTAURANT & CAFE PTE. LTD.
Location: Little India, Singapore
Employment Type: Full-Time
Industry: Food & Beverage / Restaurant
Job Description
We are seeking a highly experienced, skilled and hands-on Head Chef to lead the kitchen operations of a busy Indian restaurant in Little India.
The ideal candidate must have extensive knowledge of authentic South and North Indian cuisine, strong kitchen management capabilities and the ability to deliver consistent food quality in a highly demanding, fast-paced restaurant environment.
The Head Chef will be responsible for overseeing the entire kitchen operation, developing menus, maintaining food quality, managing kitchen staff, controlling food costs and ensuring strict compliance with food safety and hygiene standards.
Key Responsibilities
Food Preparation & Culinary Excellence
Lead and actively participate in the preparation of authentic South and North Indian dishes.
Demonstrate expertise in South Indian cuisine, particularly Tamil Nadu, Chettinad, Andhra, Telangana and Kerala specialities.
Prepare a wide variety of Indian dishes, including biryani, curries, gravies, tiffin items, vegetarian and non-vegetarian dishes.
Ensure consistency in taste, presentation, portion sizes and food quality.
Develop new recipes, seasonal specials and innovative menu offerings.
Maintain authentic flavours while adapting dishes to customer preferences.
Kitchen Operations & Management
Independently manage daily kitchen operations, including preparation, cooking and service coordination.
Supervise multiple cooking stations and ensure timely order fulfilment during peak hours.
Coordinate with restaurant service staff to ensure efficient food delivery.
Manage food preparation schedules, ingredient availability and kitchen workflow.
Take a hands-on approach and support any cooking station whenever required.
Kitchen Leadership & Staff Management
Lead, train and supervise cooks, kitchen assistants and other kitchen personnel.
Allocate kitchen responsibilities and monitor staff productivity.
Train kitchen staff on recipes, preparation methods, portion control and food presentation.
Maintain kitchen discipline, teamwork and operational efficiency.
Food Cost Control & Inventory
Monitor food costs, ingredient consumption and kitchen wastage.
Manage inventory, stock rotation, purchasing requirements and supplier coordination.
Implement standardised recipes and portion controls to maintain profitability.
Optimise ingredient utilisation without compromising food quality.
Food Safety & Hygiene
Ensure compliance with Singapore Food Agency (SFA) food safety requirements.
Maintain high standards of kitchen cleanliness, personal hygiene and food handling.
Ensure proper food storage, temperature control, thawing and preparation procedures.
Monitor kitchen equipment maintenance and safe operating practices.
Job Requirements
Minimum 8 years of relevant experience in Indian cuisine, preferably in a senior chef or kitchen leadership role.
Strong hands-on expertise in South Indian cooking, particularly Chettinad, Tamil Nadu, Andhra and Kerala cuisine.
Good working knowledge of North Indian dishes, curries, tandoori preparations and Indian breads.
Experience preparing vegetarian and non-vegetarian dishes in a high-volume restaurant.
Ability to independently manage kitchen operations and supervise a team.
Strong knowledge of food costing, inventory management and portion control.
Ability to multitask and maintain food quality under pressure.
Willing to work shifts, weekends and public holidays according to operational requirements.
Hardworking, disciplined, adaptable and willing to perform hands-on cooking duties.
Ideal Candidate
We are looking for a Head Chef who is a culinary expert, kitchen leader and hands-on all-rounder .
The successful candidate must be capable of independently running a demanding Indian restaurant kitchen, managing multiple cooking stations, leading the kitchen team and consistently delivering authentic Indian cuisine.
4000 - 6500 SGD
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