Company Overview

The restaurant serves freshly prepared seafood dishes infused with traditional Indian spices and cooking techniques, offering authentic coastal Indian flavors and exceptional hospitality in Singapore.

Job Summary

Lead and inspire culinary and restaurant teams to deliver exceptional food quality, operational excellence, and outstanding guest experiences in a dynamic hospitality environment.

Responsibilities

Executive Chef

• Lead all kitchen operations to ensure efficient workflow and high-quality food production
• Design and update menus incorporating seasonal specials to enhance guest offerings
• Manage food costs and inventory to optimize profitability and reduce waste
• Train and mentor kitchen staff to improve skills, consistency, and teamwork
• Balance culinary creativity with operational efficiency to maintain standards

Head Chef

• Supervise daily kitchen activities to ensure smooth and timely food preparation
• Ensure consistency in food preparation and presentation to meet quality standards
• Collaborate with management on menu planning to align with business goals
• Maintain high standards of kitchen hygiene and safety compliance

Restaurant Manager

• Oversee daily restaurant operations to ensure seamless service delivery
• Manage staff scheduling and performance to optimize team productivity
• Ensure customer satisfaction by addressing and resolving guest issues promptly
• Monitor budgets, inventory, and compliance with operational standards to sustain profitability

Required competencies and certifications

• Proven experience as an Executive Chef or in a leadership kitchen role
• Strong leadership, communication, and organizational skills
• Ability to manage teams effectively and solve operational challenges
• Passion for culinary innovation and maintaining high food quality standards

Preferred competencies and qualifications

• Previous management experience in hospitality settings

Other Information

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