Design and innovate comprehensive vegetarian menus that showcase a wide range of regional Indian dishes, from traditional classics to modern interpretations.
Kitchen Management:
Oversee all aspects of kitchen operations, including inventory, ordering, staffing, and scheduling.
Quality Control:
Ensure every dish is prepared to the highest standard of taste, presentation, and quality.
Team Leadership:
Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
Hygiene and Safety:
Maintain strict adherence to all food safety and sanitation regulations.
Cost Management:
Monitor food costs, reduce waste, and manage kitchen budget effectively.
Requirements
Minimum of
3+ years of professional experience
as a chef, with a focus on Indian vegetarian cuisine.
Proven expertise in various regional Indian cooking styles (e.g., North Indian, South Indian, Gujarati, Rajasthani, etc.).
In-depth knowledge of spices, herbs, and traditional cooking methods.
Strong leadership and communication skills.
Ability to work efficiently under pressure in a fast-paced environment.
A formal culinary degree or diploma is a plus, but not required.
Job Type: Full-time
Pay: ₹24,000.00 - ₹28,000.00 per month
Benefits:
Food provided
Work Location: In person
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