should be specialised in preparing authentic Indian cuisine (curries, tandoori, breads) while ensuring high-quality food preparation, safety standards, and menu innovation. Key roles involve managing kitchen operations, inventory, and leading staff in a fast-paced environment, requiring expertise in spice blending and traditional techniques.
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.
- Kitchen Management: Supervise daily kitchen operations, including managing inventory, controlling food costs, and managing food wastage.
- Quality & Safety Control: Ensure strict compliance with sanitation regulations (e.g., FSSAI, HACCP) and maintain high standards of cleanliness and food safety.
- Staff Leadership: Train, lead, and mentor junior kitchen staff/commis to ensure smooth service and efficient workflow.
Required Qualifications & Skills
- Experience: Proven experience (often 2–6+ years) as an Indian Chef, Chef de Partie, or Cook in a reputable restaurant, hotel, or catering setting.
- Culinary Expertise: In-depth knowledge of authentic Indian spices, techniques, and regional cuisines.
- Skills: Strong leadership, creativity, time management, and the ability to work under high pressure.
- Education: Culinary school degree or relevant certification is typically preferred.
Key Focus Areas
- Tandoori/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 Type: Permanent
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
