Job Description

responsible for the preparation and cooking of high-quality Indian cuisine within a specific kitchen section. Key duties include managing food preparation, ensuring strict hygiene and quality standards (including following FSSAI norms), overseeing and training junior kitchen staff, managing inventory and supplies for their section, and contributing to menu planning and development. They must collaborate with the head chef and sous chef, and possess strong culinary skills, attention to detail, and the ability to work well under pressure.
Key Responsibilities

Food Preparation: Preparing, cooking, and presenting a variety of authentic Indian dishes to high standards, ensuring quality and consistency. Kitchen Management: Overseeing the smooth operation of their dedicated kitchen section, including mise en place (preparing ingredients) and efficient workflow. Hygiene and Safety: Maintaining impeccable food safety and hygiene standards, adhering to regulations like those from the FSSAI. Team Leadership: Training, mentoring, and supervising junior kitchen staff (like commis chefs) on specific Indian cuisine and Tandoor techniques. Inventory Control: Monitoring stock levels for their section, placing orders, and managing the inventory of ingredients. Menu Development: Collaborating with senior chefs to develop new dishes, incorporate seasonal ingredients, and contribute to overall menu planning. Quality Control: Ensuring consistent quality and presentation of all food items prepared in their section.
Skills and Qualifications

Culinary Expertise: Specialization and proficiency in Indian and Tandoor cooking techniques. Leadership and Training Skills: The ability to guide and mentor junior staff. Attention to Detail: Meticulousness in food preparation, presentation, and hygiene. Communication Skills: Effective collaboration with the head chef, sous chef, and other kitchen personnel. Time Management: Excellent ability to work efficiently and manage time effectively in a fast-paced kitchen environment. Experience: Several years of experience in a culinary role, ideally in a hotel or restaurant setting with high standards.
Job Type: Full-time

Pay: ₹9,619.83 - ₹27,705.96 per month

Benefits:

Food provided Paid sick time Paid time off
Work Location: In person