Dalma & Temple Cuisine 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 eastern India.

As part of the introduction of our specialised Odia menu, we are seeking an experienced Dalma & Traditional Odia Temple Cuisine Specialist Chef with strong expertise in preparing authentic Odia vegetarian dishes, particularly Dalma, Santula, Besara and traditional temple-inspired preparations.

The successful candidate will be responsible for preserving traditional Odisha cooking methods, preparing vegetarian dishes with authentic regional flavours and maintaining consistent food quality, presentation and professional kitchen standards.

Key Responsibilities

• Prepare authentic Odia Dalma using traditional combinations of lentils, seasonal vegetables, roasted cumin and regional spices.

• Demonstrate expertise in preparing different varieties of Dalma, including temple-inspired preparations and traditional home-style recipes.

• Prepare traditional Odia vegetarian dishes such as Santula, Besara, Saga Bhaja, Saga Moonga, Ghanta and other regional specialities.

• Prepare temple-style vegetarian dishes using traditional methods that exclude onion and garlic where required by the recipe.

• Apply traditional Odia cooking techniques, including boiling, steaming, slow simmering, spice roasting and controlled tempering.

• Prepare traditional Odia spice blends, including roasted cumin-based seasonings, mustard pastes and other regional spice combinations.

• Demonstrate knowledge of traditional Odia temple cuisine principles, ingredient selection and preparation methods.

• Prepare authentic Odia vegetarian thalis and regional meal combinations with appropriate accompaniments.

• Maintain consistent flavour, texture, portion sizes, presentation and quality across all dishes.

• Assist in developing and refining the restaurant's traditional Odia vegetarian and temple-inspired menu.

• Standardise recipes, ingredient measurements, preparation procedures and cooking methods.

• Train and guide junior kitchen staff in traditional Odia vegetarian cooking techniques and recipe preparation.

• Monitor vegetable freshness, lentil quality, seasonal ingredient availability, inventory levels and stock rotation.

• Manage food preparation schedules, portion control and ingredient wastage.

• Maintain proper segregation of vegetarian ingredients and equipment according to the restaurant's food preparation standards.

• Ensure compliance with Singapore Food Agency (SFA) food safety and hygiene requirements.

• Coordinate with kitchen management to ensure efficient preparation and timely service.