Job Title: Head Chef – Indian Restaurant
Location: Singapore
Reports to: Owner / F&B Director
Type: Full-time, 6-day week
Role Summary You’ll lead the entire kitchen for a Singapore-based Indian restaurant. You’re responsible for food quality, consistency, cost control, compliance with SFA standards, and building a team that can deliver during lunch and dinner rushes.
Key Responsibilities - Kitchen Operations & Food Quality
- Own all food output: North Indian, Mughlai, Tandoor, South Indian, and any regional specials on the menu.
- Standardize recipes, portioning, plating, and SOPs to ensure consistency across shifts.
- Conduct daily quality checks on prep, cooking, and plating before it hits the pass.
- Maintain ticket times: 12-15 min for mains during peak periods.
- Menu & Product Development
- Work with management to develop and refresh the menu for SG market t...