Key Responsibilities
- Menu Execution: Prepare a wide variety of authentic Mughlai and North Indian items, including kebabs, biryanis, kormas, curries, and traditional breads.
- Spice & Preparation Mastery: Utilize traditional spice blending, marination, and slow-cooking techniques (such as Dum Pukht or open-fire tandoor roasting) to achieve authentic regional flavor profiles.
- Kitchen Management: Oversee the mise en place (preparation station setup), delegate daily tasks, and monitor cooking processes across the team.
- Quality & Safety: Enforce strict hygiene, sanitation, and food safety standards, while maintaining optimal food storage and inventory rotation.
Preferred Qualifications & Skills
- Experience: Typically requires 4 to 6 years of professional experience in a specialized North Indian or Mughlai restaurant, hotel, or catering service.
- Culinary Knowledge: In-depth understanding of regional Indian ingredients, heat control, and classic Mughlai recipes.
- Leadership: Ability to manage a fast-paced environment, train junior staff (Commi chefs), and work under high-pressure service timelines.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
