Job Description

Job Summary:

The Indian Chef is responsible for planning, preparing, and presenting authentic Indian cuisine for guests at the resort. This role requires creativity, expertise in regional Indian dishes, and the ability to maintain high standards of food quality, hygiene, and presentation.

Key Responsibilities:

Prepare a variety of traditional and contemporary Indian dishes, including curries, tandoori items, breads, snacks, and desserts. Plan menus in consultation with the Executive Chef, ensuring variety and seasonal offerings. Supervise kitchen staff involved in Indian cuisine preparation, providing training where necessary. Ensure the highest standards of hygiene, food safety, and cleanliness are maintained at all times. Monitor inventory levels of Indian spices and ingredients, placing orders as required and minimizing wastage. Develop new recipes and innovate presentations to enhance guest dining experiences. Coordinate with other chefs and kitchen staff to ensure smooth kitchen operations, especially during peak hours or events. Handle guest feedback and make adjustments to dishes if needed to meet guest expectations.

Requirements:

3 - 5 Years of experience as an Indian Chef in hotels or resorts. In-depth knowledge of North Indian, South Indian, or regional specialties. Experience working with tandoor ovens and traditional Indian cooking techniques. Good leadership and communication skills. Ability to work under pressure and maintain consistency in taste and presentation. Certification or diploma in Culinary Arts is preferred.
Job Type: Full-time

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

Benefits:

Food provided
Schedule:

Day shift
Supplemental Pay:

Performance bonus
Work Location: In person