Job Description

- North Indian Chef

Position:

North Indian Chef

Department:

Food & Beverage Production

Reporting To:

Executive Chef / Sous Chef

Job Summary:

The

North Indian Chef

will be responsible for preparing and supervising authentic North Indian cuisine, ensuring high standards of food quality, taste, and presentation. This role requires expertise in traditional cooking techniques, the ability to innovate with flavors, and efficient kitchen management.

Key Responsibilities: Food Preparation & Quality Control:

Prepare and cook a variety of

North Indian dishes

, including curries, tandoori items, kebabs, biryanis, and breads. Ensure the taste, texture, and presentation of dishes are of the highest standard. Follow standard recipes while innovating new menu items. Maintain proper food storage, ingredient handling, and stock rotation.

Kitchen Operations:

Manage daily operations of the North Indian kitchen section. Work closely with other chefs to ensure smooth service and timely food preparation. Monitor kitchen inventory and requisition fresh ingredients as required. Ensure food cost control without compromising quality.

Hygiene & Safety Compliance:

Maintain cleanliness and hygiene as per

FSSAI

and resort safety standards. Ensure compliance with

HACCP

and food safety regulations. Implement best practices in kitchen hygiene, sanitation, and waste management.

Team Management & Training:

Train and guide junior chefs and kitchen staff in North Indian cooking techniques. Supervise the team and ensure smooth execution during peak hours. Foster a positive work environment and promote teamwork.

Guest Interaction & Menu Development:

Understand guest preferences and incorporate feedback into food preparation. Assist in designing and updating the North Indian menu. Ensure special dietary requirements and guest requests are met with excellence.

Qualifications & Experience:

Education:

Diploma/Degree in Hotel Management or Culinary Arts preferred.

Experience:

Minimum

3-5 years

of experience as a

North Indian Chef

in a reputed hotel or resort.

Skills Required:

Expertise in traditional

North Indian cuisine

, including tandoor and curry preparation. Strong knowledge of Indian spices, flavors, and innovative culinary techniques. Ability to manage bulk food production efficiently. Leadership, team management, and communication skills. Knowledge of

food safety, hygiene standards, and inventory management

.

Salary & Benefits:

Competitive salary based on experience. Accommodation and meals provided by the resort. Employee benefits as per company policy. Career growth opportunities
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person