Total 2 job vacancies by Cafe Malabar Pte. Ltd.

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.

Job Summary

We are seeking an energetic and detail-oriented Events Manager to lead and manage all events for our Kerala cuisine restaurant. This role is responsible for planning, coordinating, and executing in-house and external events, including corporate bookings, private functions, festive promotions, catering services, and community engagements. The ideal candidate should be well-organised, customer-focused, and familiar with Indian—especially Kerala—food culture and dining expectations.

Responsibilities

• Lead the planning, organisation, and management of diverse events including private dining, birthdays, corporate gatherings, catering assignments, and festive celebrations to deliver memorable guest experiences.
• Collaborate with clients to capture their event requirements, budgets, and preferences, ensuring customised Kerala cuisine menus are developed with the chef to meet client expectations.
• Serve as the primary liaison for all event enquiries, building and maintaining strong relationships with customers, corporate clients, and partners to foster repeat business and positive referrals.
• Address customer feedback and resolve issues promptly and professionally to uphold high service standards and customer satisfaction.
• Coordinate with kitchen and service teams to execute seamless event setups and service delivery, managing logistics such as table arrangements, décor, audio-visual needs, and manpower allocation.
• Ensure all events are delivered on schedule, within budget, and meet established quality standards to maximize operational efficiency and profitability.
• Develop event packages, promotions, and festive campaigns (e.g., Onam sadya, Vishu celebrations, catering specials) to drive sales and enhance brand visibility.
• Support management in online marketing initiatives and partnership development to expand event reach and business opportunities.
• Identify and pursue new business opportunities including corporate accounts and community events to grow the event portfolio.
• Prepare detailed event budgets, costings, and post-event reports to monitor financial performance and ensure profitability.
• Manage contracts, invoices, and all event-related administrative documentation accurately and timely.
• Ensure compliance with SFA regulations, hygiene standards, and restaurant safety guidelines to maintain a safe and lawful event environment.
• Oversee proper handling of food, equipment, and event materials to uphold quality and safety standards.
• Lead, train, and brief service staff assigned to events on event requirements, customer expectations, and service standards to ensure cohesive team performance.
• Facilitate effective communication between front-of-house and kitchen teams to support smooth event operations.

Preferred competencies and qualifications

• Proven experience as Events Manager, Banquet Manager, Catering Manager, or similar role in F&B or hospitality.
• Knowledge of Indian cuisine, with a strong advantage for Kerala culinary culture.
• Strong organisational and project management skills demonstrated through successful event execution.
• Excellent communication and customer service abilities applied in client-facing roles.
• Ability to multitask, handle pressure, and manage multiple events simultaneously.
• Proficient in preparing proposals, quotations, and event documentation.
• Positive attitude, creativity, and attention to detail.