Job Description

Job Summary

The CDP (Indian) will be responsible for managing the Indian/Tandoor section of the kitchen. You will lead a small team of Commis chefs to ensure consistency, taste, and hygiene in all Indian preparations for our restaurant and banquet events.

Key Responsibilities

Food Preparation:

Prepare and cook high-quality Indian dishes (North Indian, Mughlai, and Bengali specialties) for both a la carte and buffet/banquets.

Section Management:

Oversee the daily operations of the Indian/Curry/Tandoor station, ensuring mise-en-place is ready before service hours.

Team Leadership:

Supervise and train Commis chefs and kitchen helpers to ensure standards are met.

Quality Control:

Ensure that all dishes leaving the kitchen meet The Pearl's standards for taste, temperature, and presentation.

Inventory & Costing:

Manage stock levels for spices, meat, and vegetables; minimize wastage to control food costs.

Hygiene:

Strictly adhere to FSSAI and HACCP hygiene standards within the section.

Menu Innovation:

Assist the Head Chef in creating new specials and seasonal menu items relevant to the local Burdwan palate.

Requirements

Experience:

Minimum 3-5 years of experience in a reputed hotel or fine-dining restaurant (experience in Tandoor/Kebabs is a strong plus).

Cuisine Expertise:

Strong knowledge of Indian spices, gravies (Makhani, Onion Tomato, White Gravy, etc.), and Tandoor marinations.

Banquet Skills:

Ability to handle bulk cooking for weddings and parties without compromising quality.

Education:

Diploma/Degree in Hotel Management or Culinary Arts is preferred (but skill and experience are priority).

Attitude:

Must be a team player, willing to work split shifts, and capable of working under pressure during peak hours.
Job Types: Full-time, Permanent

Pay: ₹17,000.00 - ₹25,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person