Position Title: Chef de Cuisine – Manager (Kerala Cuisine – Curries Specialist)
Department: Kitchen Operations
Reports To: General Manager / Operations Director
Role Overview
The Chef de Cuisine – Manager is responsible for leading all kitchen operations with a strong focus on authentic Kerala cuisine, particularly traditional and contemporary Kerala-style curries. This role combines culinary excellence, people management, and operational control, ensuring food quality, consistency, hygiene standards, and cost efficiency while maintaining the authenticity of Kerala flavours.
Key Responsibilities
Culinary & Menu Management
Develop, prepare, and execute authentic Kerala curries (including vegetarian, seafood, poultry, and meat-based curries) using traditional techniques, spices, and ingredients.
Ensure consistency in taste, presentation, and portion control across all dishes.
Design and update menus in line with seasonal ingredients, customer preferences, and business direction.
Maintain authenticity of Kerala cuisine while adapting dishes for commercial scalability.
Kitchen & Team Management
Lead, train, and supervise kitchen staff, including sous chefs, cooks, and kitchen assistants.
Plan staff duty rosters, manage attendance, and ensure adequate manpower for daily operations.
Conduct on-the-job training to improve culinary skills, food safety knowledge, and productivity.
Enforce discipline, teamwork, and professional kitchen conduct at all times.
Operations & Cost Control
Oversee daily kitchen operations to ensure smooth service during all shifts.
Manage food costs, inventory, ordering, and stock rotation to minimize wastage.
Work closely with suppliers to source quality ingredients, particularly Kerala spices and specialty items.
Monitor kitchen expenses and support management in meeting budget targets.
Food Safety & Compliance
Ensure strict compliance with SFA food hygiene standards, workplace safety, and company SOPs.
Maintain high standards of cleanliness and hygiene in all kitchen areas.
Prepare and support documentation for inspections and audits when required.
Requirements & Qualifications
Strong specialization in Kerala cuisine and curries.
Proven experience in a Chef de Cuisine, Head Chef, or Kitchen Manager role.
In-depth knowledge of Kerala spices, cooking methods, and traditional recipes.
Strong leadership, team management, and communication skills.
Experience in cost control, inventory management, and kitchen budgeting.
Knowledge of Singapore food safety and hygiene regulations is an advantage.
Ability to work long hours, weekends, and public holidays.
