Total 3 job vacancies by Bombay Dining Pte. Ltd.

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

Head Cook Job Description

We are looking for an experienced head cook to take charge of kitchen operations, including leading the staff in all matters related to food preparation. You will be required to ensure that there are adequate food supplies, to plan the menu, and to see that the kitchen and equipment are kept immaculate at all times.

To be successful as a head cook, you should have the creativity to develop new recipes and the leadership skills to ensure that your team understands what is required of them. An excellent head cook should be able to handle multiple duties simultaneously and should be extremely organized.

Head Cook Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Cook Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.T

NOTE- This is North Indian Restaurant Candidate who got experiance in curry and tandoor can Apply.

A Food & Beverage (F&B) Executive in a North and South Indian restaurant

oversees daily operations, ensuring that both cuisine types are prepared and served to high standards, while managing inventory, service teams, and customer experience

. This role requires comprehensive knowledge of both North Indian (Tandoor, creamy gravies) and South Indian (Dosa, Idli, sambar) specialties, high-volume operational experience, and strict adherence to food safety standards.

Key Job Responsibilities

• Operational Management: Direct daily restaurant operations, including the coordination of kitchen and front-of-house (service) activities to ensure smooth functioning during busy periods.
• Culinary Oversight (North & South): Oversee food preparation to ensure consistency in taste, portion control, and presentation for both Northern (e.g., Naan, kebabs) and Southern (e.g., Dosa, Satti Soru) dishes.
• Inventory & Cost Control: Manage daily/weekly ordering, stock take, and rotation to prevent wastage and control costs. Ensure accurate production levels, particularly for ingredients unique to either cuisine, such as specialized South Indian rice or North Indian spices.
• Quality & Safety Assurance: Ensure compliance with all food safety, hygiene, and health regulations (e.g., NEA or SFA standards). Responsible for maintaining cleanliness in both the dining area and the kitchen workspace.
• Staff Leadership & Training: Supervise kitchen and service staff, including recruiting, training, creating rosters/shifts, and maintaining a motivated team.
• Customer Service: Manage guest relations, including taking orders, handling feedback, and ensuring a pleasant dining experience.
• Administrative Duties: Coordinate with billing/accounts on a weekly basis and manage staff attendance, entry, and exit timings via software systems.

Required Skills and Qualifications

• Experience: Minimum 1–3 years of experience in North and South Indian cuisine, often in a similar or larger operation.
• Culinary Knowledge: Deep understanding of traditional cooking methods, ingredients, and equipment (Tandoor oven, dosa hot plate, Kadai).
• Language Skills: Often required to be fluent in English, with additional fluency in languages like Tamil, Mandarin, or Malay to handle diverse clientele.
• Safety Certifications: Basic food hygiene certificate/food safety course.
• Technical Skills: Proficiency in Microsoft Word and Excel for inventory and reporting.
• Flexibility: Willingness to work rotating shifts, split shifts, evenings, weekends, and public holidays.

Common Job Requirements

• Physical Demands: Ability to stand for long hours and work under pressure in a fast-paced environment.
• Menu Creativity: Ability to introduce new menus periodically (e.g., every three months) to enhance customer satisfaction