Odia Mutton Curry Specialist Chef

Job Description

We are a newly established restaurant in Singapore specialising in authentic regional Indian cuisine, with a particular focus on traditional dishes from Odisha and other eastern regions of India.

As part of the introduction of our specialised Odia menu, we are seeking an experienced Odia Mutton Curry Specialist Chef with strong expertise in traditional Odia meat preparation, particularly Mutton Kassa and Mansa Tarkari.

The successful candidate will be responsible for preparing authentic Odisha-style mutton dishes using traditional spice combinations, marination methods and slow-cooking techniques while maintaining consistent food quality and professional kitchen standards.

Key Responsibilities

• Prepare authentic Odia Mutton Kassa, Mansa Tarkari and other traditional Odisha-style meat curries using established regional recipes.

• Demonstrate expertise in selecting, trimming, cutting, marinating and preparing mutton or goat meat for traditional Odia dishes.

• Prepare traditional Odia spice blends and curry bases using freshly ground spices, ginger, garlic, onions and other regional ingredients.

• Apply specialised kassa cooking techniques, including slow sautéing and reducing spiced gravy to develop a rich, concentrated flavour.

• Control cooking temperatures, moisture levels and cooking times to achieve tender meat and the correct gravy consistency.

• Prepare both thick, richly spiced Mutton Kassa and traditional gravy-based Mansa Tarkari according to established recipes.

• Ensure consistent taste, aroma, texture, portion sizes and food presentation across all servings.

• Assist in developing and refining the restaurant's authentic Odia meat curry menu.

• Standardise recipes, spice measurements, marination procedures and food preparation methods.

• Train and guide junior kitchen staff in traditional Odia meat preparation, spice blending and cooking techniques.

• Monitor ingredient quality, meat freshness, storage conditions, inventory levels and stock rotation.

• Control food costs, minimise wastage and maintain efficient kitchen preparation practices.

• Maintain proper food handling, cooking, storage and sanitation standards in compliance with Singapore Food Agency (SFA) requirements.

• Coordinate with kitchen management and other chefs to ensure timely food preparation during restaurant service.