Should specializes in preparing authentic regional cuisines, managing specialized kitchen sections (like Tandoor or Curry), and ensuring high standards of hygiene. Responsibilities include recipe creation, inventory management, and team supervision. They must balance authentic flavors with modern food safety regulations to deliver exceptional dining experiences. [1, 2, 3, 4, 5]Core Responsibilities
Core Responsibilities
- Food Preparation: Cooking authentic Indian dishes (curries, tandoori, breads).
- Menu Development: Designing menus, testing new recipes, and developing seasonal specialties.
- Inventory Management: Monitoring spice and ingredient stocks, sourcing high-quality produce, and placing orders.
- Staff Supervision: Training, mentoring, and scheduling junior cooks and kitchen assistants.
- Quality Control: Ensuring consistency in taste, presentation, and portion sizes.
- Hygiene & Safety: Maintaining strict compliance with sanitation regulations and safety standards.
Required Skills
- Culinary Expertise: In-depth knowledge of Indian spices, marinades, and traditional cooking techniques.
- Multitasking & Organization: Ability to coordinate timing in a high-pressure, fast-paced environment during peak hours.
- Leadership: Strong communication and team management skills.
Work Environment & Challenges
- Demanding Conditions: Long, irregular working hours, including split shifts, weekends, and holidays.
Pay: Up to ₹50,000.00 per month
Benefits:
Experience:
- Indian cuisine: 4 years (Required)
Work Location: In person
