Executive Chef - Singapore - COLOURS OF INDIA PTE. LTD.

Description

Executive Chef has to look after entire Kitchen operations and also work in hand with the manager for day to day operations.

Menu planning has to be a must along with portion control and inventory management. Work with the director for menu planning and menu management. portion control and hygiene management is a must. To plan choosing suppliers also along with the group menu planning.knowledge of North Indian Cuisine is a must along with knowledge of tandoori Cuisine and also Curries along with sweet meat