Job Title: Head Chef - Indian Restaurant

Location: Singapore

Reports to: Owner / F&B Director

Type: Full-time, 6-day week

Role Summary

You'll lead the entire kitchen for a Singapore-based Indian restaurant. You're responsible for food quality, consistency, cost control, compliance with SFA standards, and building a team that can deliver during lunch and dinner rushes.

Key Responsibilities

1. Kitchen Operations & Food Quality

- Own all food output: North Indian, Mughlai, Tandoor, South Indian, and any regional specials on the menu.

- Standardize recipes, portioning, plating, and SOPs to ensure consistency across shifts.

- Conduct daily quality checks on prep, cooking, and plating before it hits the pass.

- Maintain ticket times: 12-15 min for mains during peak periods.

2. Menu & Product Development

- Work with management to develop and refresh the menu for SG mar...