Job Description

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Assist the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and high standards of food quality.

Supervise and train kitchen staff, including Commis Chefs and other team members, in Indian cooking techniques and Tandoor preparation.

Experiment with new recipes and techniques to enhance the dining experience and keep the menu fresh and exciting.

Prepare and cook a variety of Indian dishes, with a focus on Tandoor items such as naan, kebabs, and marinated meats.

Ensure that all dishes are prepared to the highest standards of taste, presentation, and quality.

Monitor food quality and presentation, ensuring that all dishes meet the standards before serving.

Conduct regular taste tests and adjust recipes and seasoning as necessary.

Ensure compliance with health and safety regulations in the kitchen, including proper food handling and sanitation practices.

Maintain a clean and organised work area, adhering to the highest standards of cleanliness..

Assist in managing kitchen inventory, including ordering and maintaining stock levels of ingredients and supplies.

Monitor food costs and waste, implementing measures to minimise waste and maximize efficiency.

Experience:

Minimum of 5-8 years of experience in Indian cuisine, with a strong focus on Tandoor cooking, preferably in a similar role within a reputable hotel.

Skills:

In-depth knowledge of Indian cooking techniques, spices, and ingredients, particularly related to Tandoor preparation.

Strong leadership and communication skills to effectively manage kitchen staff.

Ability to work well under pressure and manage multiple tasks simultaneously.

Creativity and a passion for culinary excellence.

Job Type: Full-time

Pay: ₹30,000.00 - ₹38,000.00 per month

Benefits:

Food provided
Schedule:

Rotational shift
Supplemental Pay:

Overtime pay
Work Location: In person