Pakhala & Traditional Odia Cuisine 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 our new restaurant concept, we are seeking an experienced Pakhala & Traditional Odia Cuisine Specialist Chef with strong knowledge of Odisha's traditional rice dishes, vegetarian preparations, regional accompaniments and authentic cooking techniques.

The successful candidate will be responsible for preparing traditional Pakhala Bhata, regional vegetable dishes, fish accompaniments and other Odisha-style specialities while maintaining authentic flavours, consistent food quality and high kitchen standards.

Key Responsibilities

• Prepare authentic Odia Pakhala Bhata, including Saja Pakhala, Basi Pakhala and Dahi Pakhala, following traditional preparation methods.

• Demonstrate expertise in preparing fermented and non-fermented rice dishes, maintaining appropriate flavour, texture and consistency.

• Prepare traditional Pakhala accompaniments, including Badi Chura, Aloo Bharta, Baigana Bharta, Saga Bhaja and seasonal vegetable preparations.

• Prepare traditional Odia fried fish and seafood accompaniments according to established restaurant recipes.

• Demonstrate knowledge of traditional Odisha-style spice blends, mustard-based seasonings, tempering methods and regional ingredients.

• Prepare authentic regional dishes such as Dalma, Santula, Besara and other traditional Odia vegetarian specialities.

• Maintain proper preparation methods for rice, lentils, vegetables, chutneys and regional side dishes.

• Develop and standardise recipes for traditional Odia meal sets, including Pakhala platters and regional thali combinations.

• Assist in developing seasonal and promotional menus featuring authentic Odisha cuisine.

• Ensure consistent taste, presentation, food quality, portion sizes and serving temperatures.

• Apply appropriate food safety controls for rice preparation, cooling, storage and fermentation to minimise contamination risks.

• Train and guide junior kitchen staff in traditional Odia cooking techniques, recipe preparation and regional food presentation.

• Monitor ingredient freshness, inventory, stock rotation, portion control and food wastage.

• Maintain kitchen cleanliness and comply with Singapore Food Agency (SFA) food safety and hygiene requirements.

• Coordinate with the kitchen team to ensure smooth preparation and timely food service.