Job Description

Company:

Holiday Valley Resorts

Location:

Hosur, Bangalore

Position:

Chef - North Indian Food

Position Overview

We are seeking an experienced and skilled North Indian Chef to join Holiday Valley Resorts. The ideal candidate should have strong expertise in traditional and contemporary North Indian cuisine, excellent kitchen management skills, and the ability to deliver high-quality dishes consistently while maintaining hygiene and food safety standards.

Key Responsibilities

Culinary Preparation & Cooking

Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads, gravies, biryanis, snacks, and special regional dishes.

Develop and execute daily menu items with consistency in taste, presentation, and portioning.

Create seasonal and special menus based on events, guests, and resort requirements.

Maintain high standards of food quality, taste, and freshness.

Kitchen Operations

Manage the North Indian section and coordinate food preparation with other kitchen departments.

Monitor inventory, stock levels, and request required ingredients in advance.

Ensure proper storage, labeling, and rotation of ingredients (FIFO method).

Maintain cleanliness and organization of the workstation at all times.

Team Collaboration

Assist junior chefs and kitchen staff with training and guidance.

Work closely with the Executive Chef on menu planning and event arrangements.

Support the team during high-volume operations.

Hygiene & Safety

Ensure internal hygiene standards.

Follow all safety, sanitation, and food handling procedures.

Maintain a clean and safe kitchen environment.

Qualifications & Experience

Diploma/Degree in Culinary Arts or Hotel Management (preferred).

Minimum

4-6 years of experience

as a North Indian Chef or Commis I / CDP specializing in North Indian cuisine.

Strong knowledge of tandoor operations, Indian spices, gravies, and cooking techniques.

Experience in resort, hotel, or fine-dining kitchens preferred.

Skills Required

Expertise in North Indian cuisine (paneer dishes, dal, tandoori items, parathas, gravies, kebabs, etc.)

Ability to handle pressure during peak operations.

Strong attention to taste, portioning, and presentation.

Good communication and team coordination skills.

Time management and ability to multitask.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

Food provided Paid sick time
Work Location: In person