Key roles involve:
- Managing/supervise kitchen operations.
- Managing Inventory.
- Leading staff in a fast-paced environment.
- Expertise in spice blending, traditional techniques and regional cuisines.
- Good communication.
- Controlling food costs.
- Managing food wastage.
- Managing how food is stored.
Core responsibilities food preparation:
Expertly prepare and cook a wide range of authentic Indian dishes, including North/South Indian specialties, curries and tandoori items.
Menu development:
Create and update traditional and innovative recipes, maintaining consistency in taste, presentation and aroma.
Quality & safety control:
Ensure strict compliance with sanitation regulations (e.g., FSSAI, HACCP) and maintain high standards of cleanliness and food safety.
Maintain uniform requirement.
Qualifications & education:
Proven experience (2–6+ years) as an Indian Chef, Chef de Partie or Cook in a reputable restaurant, hotel or catering setting.
Culinary school degree or relevant certification is typically preferred.
Key Focus AreasTandoori/Curry Specialist:
Some roles focus specifically on Tandoor or curry, requiring expertise in charcoal ovens, naan making and specific marinades.
Guest Feedback:
Adjusting recipes to meet customer preferences (e.g., allergies, spice levels). This role is crucial for delivering a high-quality, authentic dining experience
Job Types: Full-time, Permanent
Pay: ₹17,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
