to lead our kitchen operations. The ideal candidate must have strong expertise in authentic North Indian food, including curries, tandoor items, and breads, with the ability to manage kitchen teams, control food costs, and maintain consistent quality.
Key Responsibilities
Prepare and oversee authentic
North Indian dishes
including Punjabi, Mughlai, Awadhi, and Delhi-style cuisine.
Handle
North Indian gravies
such as makhani, korma, kadai, bhuna, masala, and handi.
Supervise
tandoor operations
(naan, roti, kulcha, kebabs, tikkas).
Plan menus, standardize recipes, portion sizes, and plating.
Manage daily kitchen operations and ensure smooth service during peak hours.
Train, supervise, and lead kitchen staff (Sous Chefs, CDPs, Commis, Helpers).
Control food costs, reduce wastage, and manage inventory.
Ensure kitchen hygiene and food safety as per
FSSAI standards
.
Handle customer feedback and maintain high food quality standards.
Requirements
Proven experience as
Executive Chef / Head Chef - North Indian Cuisine
.
Strong knowledge of Indian spices, marination, tempering, and slow-cooking techniques.
Experience managing high-volume kitchens.
Leadership, team management, and planning skills.
Knowledge of food safety and hygiene standards.
Qualifications
Diploma/Degree in Culinary Arts or Hotel Management (preferred).
8-12 years
of total kitchen experience.
3-5 years
in a senior chef role.
What We Offer
Competitive salary (as per experience).
Growth opportunities in a professional kitchen environment.
Supportive management and stable operations.
Staff meals and other benefits (as per company policy).
Job Type: Full-time
Pay: ₹50,000.00 - ₹80,000.00 per month
Benefits:
Health insurance
Work Location: In person
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