Indian Cuisine Chef, Singapore

Key Responsibilities: . Responsible for the overall daily food production and back of the house operation including Event/Catering) . Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes). . Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards. . Supervise a team of kitchen staff and ensure that they perform their duties as required. . Maintain and enhance manpower management by daily effective communication. . Plan and execute monthly rotating menus and special food promotions with the Unit Manager. . Manage daily customer feedback concerning services provided through effective communication and effective customer service management. . Ensure that all areas of services provided are maintained at the required in-house and corporate standards. . Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment. . Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators. . Attend weekly service meetings to improve and enhance service level. . Performs any other duties as directed by the Head Chef and Unit Manager.