Job Description

Position Summary -

The Indian Chef is responsible for planning, preparing, and executing authentic Indian cuisine in accordance with hotel/resort culinary standards. This role involves managing food production, maintaining quality and consistency, ensuring food safety compliance, and contributing to menu development across various Indian regional cuisines.

Key Responsibilities -

Food Preparation & Production

Prepare, cook, and present a wide range of Indian dishes including North Indian, South Indian, Mughlai, Tandoori, and regional specialties. Ensure consistent taste, texture, portioning, and presentation as per hotel standards. Maintain mise-en-place and ensure timely service during breakfast, lunch, and dinner operations.

Menu Development

Assist in creating and updating Indian menus, specials, and festival offerings. Innovate new dishes while maintaining authenticity and guest preferences. Coordinate with the Executive Chef on ingredient selection and seasonal menu planning.

Quality Control & Hygiene

Monitor freshness, quality, and proper storage of ingredients. Ensure compliance with HACCP, FSSAI standards, and hotel hygiene protocols. Conduct regular checks on cooking equipment, cleanliness, and workstation organization.

Tandoor & Regional Cuisine Expertise

Operate and maintain tandoor ovens; prepare tandoori breads, kebabs, and grilled items. Prepare biryanis, curries, gravies, chutneys, pickles, and regional delicacies. Adapt spice levels and recipes to suit international and local guest profiles.

Teamwork & Leadership

Supervise Commis Chefs and kitchen helpers; provide training on Indian cuisine techniques. Coordinate with service staff for smooth food delivery. Assist in scheduling, task allocation, and maintaining kitchen discipline.

Inventory & Cost Control

Monitor inventory, minimize wastage, and ensure efficient use of ingredients. Assist in food cost management and portion control. Communicate procurement needs and ensure stock rotation (FIFO).

Guest Interaction (as needed)

Participate in live counters, food festivals, and special events. Engage with guests for feedback, customizations, or themed dining experiences.

Qualifications & SkillsEducation & Experience -

Culinary degree/diploma from a recognized institute preferred. 3-7 years of experience in Indian cuisine within a hotel or resort environment. Experience in tandoor and regional specialties is essential.

Technical Skills

Strong knowledge of Indian spices, cooking techniques, and traditional recipes. Proficiency in kitchen equipment, tandoor operation, and safety practices. Ability to manage multiple orders in a fast-paced kitchen.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person