Candidate is responsible for all day-to-day management of the restaurant, kitchen and catering requirements, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the restaurant operations in a sustainable and profitable manner. Candidate must be able to create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

• Proven work experience and be well versed in both North and South Indian dishes
• Prepare authentic South Indian Dishes, Local Indian Dishes like varieties of Murtabak, Roti john, Thosai, Mee goreng, Mee Kuah
• North Indian Dishes: Chapathi, Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.
• Able to handle/cook Large Quantities. Cooking Multi-Indian Cuisine and Malay Cusines in Large Volum...