Job Description

Job Summary:

The Indian Chef will be responsible for preparing and presenting authentic Indian cuisine that aligns with traditional culinary techniques. The role involves handling kitchen operations specific to Indian food, supervising junior chefs, and maintaining high standards of food hygiene and quality.

Key Responsibilities:

Prepare a wide variety of Indian dishes including gravies, curries, breads (roti, naan), rice, snacks, and tandoori items. Ensure consistent quality, taste, and presentation of all food items. Supervise kitchen operations for Indian cuisine section. Develop and update Indian menus in collaboration with the Executive Chef. Maintain inventory of Indian spices and ingredients; manage procurement and storage. Train and mentor junior kitchen staff. Maintain food cost within budget and minimize wastage. Ensure adherence to health, hygiene, and safety standards as per FSSAI norms.

Requirements:

Minimum 4-5 years of experience in Indian cooking (hotel/resort experience preferred). Strong knowledge of regional Indian cuisines and traditional methods. Ability to handle Tandoor and bulk preparations. Culinary diploma or relevant certification preferred. Ability to work under pressure and manage high-volume operations.
Job Type: Full-time

Pay: ?18,000.00 - ?22,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Day shift Morning shift
Supplemental Pay:

* Performance bonus