INDIAN RESTAURANT COOK

Roles & Responsibilities

Culinary Preparation & CookingPrepare and cook a variety of authentic South Indian dishes such as dosas, idlis, vadas, uttapams, pongal, curries, biryanis, and chutneys.
Ensure consistency in taste, portioning, and presentation for every dish served.
Monitor and maintain proper fermentation of batter and freshness of ingredients.
Create and recommend new South Indian dishes or special menu items in line with Atithi Kitchen’s brand.
Maintain quality control over cooking methods, temperatures, and portion standards.
Kitchen Operations & CoordinationCoordinate with kitchen and service teams to ensure timely order preparation during peak hours.
Manage daily mise-en-place and ensure all necessary ingredients and materials are prepared.
Monitor inventory levels, control wastage, and inform the Head Chef or Purchasing team about replenishment needs.
Assist in ensuring smooth kitchen workflow and clear communication among team members.
Hygiene, Safety & Quality StandardsEnsure all cooking and storage areas comply with Singapore Food Agency (SFA) hygiene and food safety standards.
Follow strict cleaning schedules and maintain cleanliness of kitchen equipment and utensils.
Check the quality and freshness of ingredients before use.
Adhere to proper food handling, labeling, and storage procedures (FIFO).
Teamwork & TrainingSupport other kitchen sections when needed to ensure smooth restaurant operations.
Support different snacks across different indian states.
RequirementsMinimum 3–5 years of experience as a South Indian Chef, preferably in an authentic Indian or fine casual dining restaurant.
Strong knowledge of traditional South Indian recipes, ingredients, and regional cooking methods.
Expertise in dosa and idli batter preparation, tiffin-style cooking, and spice balancing.
Familiarity with SFA food hygiene standards and kitchen operations in Singapore.
Ability to perform well under pressure in a fast-paced environment.
Positive attitude, teamwork spirit, and strong attention to detail.
Willingness to work on weekends, public holidays, and shift hours.