We are looking for a skilled and experienced *Multi-Cuisine Chef* who is proficient in preparing *North Indian, Chinese and Tandoor dishes*, including both vegetarian and non-vegetarian items.
The ideal candidate should be able to independently manage food preparation and cooking, maintain consistent taste and quality, and work efficiently during busy restaurant and catering operations.
### Key Responsibilities
* Prepare a wide variety of *North Indian, Chinese and Tandoor dishes*.
* Handle both *vegetarian and non-vegetarian preparations*.
* Prepare and cook North Indian dishes including curries, dals, paneer dishes, chicken, mutton and other Indian preparations.
* Prepare *Chinese dishes* such as noodles, fried rice, Manchurian, chilli preparations, hot garlic dishes, soups and other Indo-Chinese items.
* Prepare *Tandoor dishes* including tandoori chicken, tikka, kebabs, seekh kebabs, tandoori vegetables, paneer tikka, naan, roti, lachha paratha and other tandoori breads.
* Prepare marinades, gravies, sauces, chutneys, masalas and other mise en place.
* Follow standardized recipes and maintain *consistent taste, portion size and presentation*.
* Handle both *à la carte and bulk/catering orders* efficiently.
* Ensure proper preparation, storage and handling of raw materials.
* Maintain cleanliness and hygiene of the kitchen, equipment and workstations.
* Follow food safety and kitchen SOPs.
* Minimize food wastage and maintain proper portion control.
* Coordinate with other kitchen staff to ensure smooth and timely service.
* Check the quality and freshness of ingredients before use.
* Maintain discipline, punctuality and teamwork within the kitchen.
* Assist in new dish development and menu improvements when required.
### Requirements
* *2–5 years of relevant experience* in a restaurant, hotel or catering kitchen.
* Strong practical knowledge of *North Indian, Chinese and Tandoor cuisine*.
* Must be comfortable handling *both vegetarian and non-vegetarian food*.
* Good knowledge of Indian spices, Chinese sauces, marinades and cooking techniques.
* Should be confident in handling a *Tandoor* and preparing breads and kebabs.
* Experience in *bulk cooking/catering* will be an advantage.
* Ability to work quickly and efficiently during peak hours.
* Good understanding of kitchen hygiene and food safety.
* Ability to follow standardized recipes and maintain consistency.
* Good teamwork and communication skills.
* Responsible, disciplined and punctual.
### Benefits
* *One weekly off*
* *Food provided*
* *Accommodation provided*
* Salary based on experience and skill level
* Opportunity for growth within the organization
### Preferred Candidate
The ideal candidate should be a *hands-on, all-rounder chef* who can independently manage North Indian, Chinese and Tandoor preparations across both veg and non-veg sections and deliver consistent restaurant-quality food even during high-volume service.
Pay: ₹20,000.00 - ₹30,000.00 per month
Work Location: In person
