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Sous Chef
NOORSHABANA PTE. LTD.
📍 Islandwide💼 Executive💰 SGD 3,500 – 6,500 / Monthly
View & Apply on MyCareersFuture →
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Job Description
Job Description & Requirements
- Food Preparation: Expertly prepare traditional South Indian items, including steaming idlis, frying vadas, making dosai batters, and crafting various chutneys and gravies.
- Spice & Ingredient Management: Weigh, measure, mix, and grind authentic spices daily to achieve the right regional flavor profiles.
- Bulk & Line Cooking: Execute high-speed food production during busy meal services or manage bulk cooking for canteen and catering operations.
- Hygiene & Sanitation: Adhere strictly to food safety and health regulations, ensuring workspaces, equipment, and utensils are sanitized at all times.
- Inventory & Stocking: Monitor ingredient levels, report shortages, and assist with properly storing deliveries.
Key Qualifications
- Experience: Typically requires a minimum of 3 to 10 years of hands-on culinary experience specializing in South Indian cuisine.
- Culinary Skills: Deep knowledge of South Indian cooking techniques, ingredients, and traditional regional variations (e.g., Chettinad, Kerala, or Udupi).
- Physical Stamina: Ability to stand for long hours, work in hot kitchen environments, and comfortably adapt to shift work
Source: MyCareersFuture — Workforce Singapore · Retrieved 2026-11-08 · Not affiliated with or endorsed by Workforce Singapore or MyCareersFuture