Job Description: Multi-Cuisine Chef (Indian Tandoor & Chinese)
Department: Culinary
Reports To: Restaurant Operations Manager
Position Type: Full-time
Job Purpose
The Multi-Cuisine Chef is responsible for managing, executing, and maintaining the highest culinary standards across the Indian Tandoor and Chinese sections. This role requires a skilled professional capable of handling the precise heat and marination techniques of the clay oven alongside the fast-paced, high-temperature wok skills needed for Chinese and Indo-Chinese dishes.
Key Responsibilities1. Indian Tandoor Section Execution
- Marinations: Prepare, balance, and maintain authentic signature marinades (Tandoori, Malai, Achari, Hariyali) for meats, poultry, seafood, paneer, and vegetables.
- Tandoor Operations: Skillfully operate and manage the temperature of the clay oven (tandoor) to ensure even cooking and optimal texture.
- Menu Production: Deliver a high volume of premium clay-oven items, including starters (Tikka, Seekh Kebabs, Tandoori Chicken) and traditional Indian breads (Naan, Roti, Lacha Paratha, Kulcha).
- Quality Assurance: Ensure all proteins remain juicy and tender, and breads achieve the perfect crispness and texture without excessive charring.
2. Chinese & Indo-Chinese Section Execution
- Wok Cookery: Master high-heat wok techniques to execute stir-fries, fried rice, and noodle dishes rapidly during peak service hours.
- Sauce Crafting: Prepare traditional and fusion Chinese base gravies and specialized sauces from scratch (Schezwan, Manchurian, Hot Garlic, Sweet & Sour, Black Pepper).
- Mise en Place Supervision: Guide kitchen helpers to ensure clean, precise, uniform cuts of meat and vegetables tailored for Chinese stir-fry presentation.
3. Kitchen Operations, Quality & Safety
- Consistent Plating: Ensure every dish leaving the line meets established portion sizes, taste profiles, and clean presentation standards.
- Inventory & Cost Control: Monitor daily stock levels for key section ingredients (spices, specialized sauces, protein cuts), practice strict portion control, and actively minimize food wastage.
- Food Safety & Hygiene: Keep workstations, tandoors, and woks meticulously clean. Adhere strictly to local health and safety regulations, food storage protocols, and clean-as-you-go practices.
- Team Collaboration: Coordinate smoothly with the continental/main course sections, kitchen helpers, and service staff to ensure timely delivery of complete table orders.
Skills & Qualifications
- Experience: 3 to 6 years of proven professional kitchen experience as a Tandoor or Chinese Chef in a high-volume restaurant, hotel, or premium rooftop venue. Multi-cuisine capability across both formats is mandatory.
- Technical Skillset:
- Complete comfort managing clay oven temperatures, timings, and hook techniques.
- Excellent wok handling, tossing skills, and speed.
- Deep understanding of Indian spice blending and Chinese seasoning profiles.
- Physical Stamina: Ability to stand for long periods and work efficiently in a high-temperature kitchen environment next to live fire and open woks.
- Operational Agility: Calm under pressure; able to organize and prioritize multiple incoming tickets simultaneously during heavy rushes.
- Team Player: Excellent communication skills with an approachable attitude toward guiding kitchen helpers and working with service staff.
What We Offer (Customize as needed)
- Competitive salary package based on experience.
- Duty meals and provided uniform.
- Performance incentives / service charge share.
- A creative environment with opportunities to introduce weekly specials and contribute to menu curation.
Pay: ₹17,000.00 - ₹22,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
