Key Responsibilities

• Culinary Preparation & Cooking: Prepare and cook a variety of authentic Indian dishes, which may include curries, tandoori items (like naan and kebabs), South Indian tiffins (dosa, idli, sambar, etc.), rice dishes, and snacks, following traditional recipes and established standards.
• Quality Control: Monitor food preparation and cooking processes to ensure consistency in taste, portion size, and presentation for all menu items.
• Kitchen Operations: Manage daily kitchen activities, including planning and arranging ingredients for the next day's preparation (mise-en-place), and coordinating with other kitchen and service staff to ensure timely order fulfillment.
• Hygiene & Safety: Maintain high standards of kitchen cleanliness and hygiene, ensuring all cooking and storage areas comply with local food safety and sanitation regulations (e.g., Singapore Food Agency - SFA standards).
• Inventory & Cost Management: Monitor food stock, manage inventory levels, place orders for supplies, and implement portion control and waste reduction strategies to control costs.
• Menu Development: Collaborate with management to develop new recipes, menu items, and seasonal specials.
• Staff Supervision: In senior roles, train, supervise, and delegate tasks to junior kitchen staff and assistants, ensuring adherence to kitchen standards and procedures.