Prepare, cook, and present a wide variety of Indian dishes (North Indian, South Indian, tandoor, curry, and regional specialties) as per menu specifications and hotel standards.
Manage and oversee all operations in the Indian kitchen section during assigned shifts.
Ensure mise-en-place is ready for service -- sauces, marinades, gravies, and accompaniments are prepared ahead of time.
Supervise and guide Commis and other junior staff in the section; ensure smooth workflow during service hours.
Maintain the highest level of food quality, taste, and presentation.
Adhere to portion control, consistency, and standard recipes.
Maintain proper hygiene, sanitation, and cleanliness in the Indian section, including equipment, utensils, and workstations.
Monitor and control food wastage and assist in maintaining food cost within budget.
Coordinate with Sous Chef/Executive Chef for daily operations, menu planning, and special event menus (e.g. banquets, festivals, or themed nights).
Ensure all HACCP and food safety standards are followed.
Conduct regular checks on storage conditions of spices, meats, and perishable ingredients.
Report equipment maintenance needs and assist in ensuring proper functioning of tandoors, ranges, and other section equipment.
Support the overall kitchen team during peak hours or special functions.
Qualifications & Experience
Diploma / Degree in Hotel Management or Culinary Arts.
2-5 years of experience as CDP / DCDP in Indian cuisine in a reputed 4? or 5? hotel or fine-dining restaurant.
Expertise in traditional Indian cooking methods -- tandoor, curry, gravies, biryanis, kebabs, and regional specialties.
Sound knowledge of Indian spices, marinades, and flavor balancing.
Understanding of hygiene and food safety standards (HACCP).
Ability to work under pressure and multitask during high-volume service.
Good communication and leadership skills to manage junior kitchen staff.
Flexibility to work in shifts, weekends, and holidays.
Key Competencies
Strong culinary and presentation skills in Indian cuisine.
Attention to detail and creativity in plating and flavor.
Team leadership and staff training ability.
Discipline and punctuality.
Guest-oriented approach and commitment to quality.
Job Type: Full-time
Pay: ₹30,000.00 - ₹38,000.00 per month
Work Location: In person
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