Job Purpose:
To prepare, cook, and present authentic Indian cuisine in line with the restaurant’s standards. The Indian Chef ensures that all food served is high in quality, consistent, and prepared in a hygienic and cost-effective manner, while delivering a memorable dining experience to guests.
Key Responsibilities:
1. Food Preparation & Cooking
- Prepare authentic Indian dishes including curries, biryanis, dals, breads, and tandoor items.
- Handle full operations of Indian kitchen section (North/South/Tandoor) depending on expertise.
- Develop and maintain recipes ensuring portion control and consistency.
- Use traditional Indian spices, herbs, and cooking techniques to deliver rich flavor profiles.
2. Menu Planning & Development
- Collaborate with Head Chef/Management to design Indian menu offerings (à la carte, buffet, or special events).
- Innovate seasonal dishes or festival specials to keep the menu dynamic.
- Cater to vegetarian, vegan, and dietary preferences while maintaining authenticity.
3. Kitchen Operations
- Ensure mise en place (prep work) is done before service hours.
- Manage food inventory and request supplies in a timely manner.
- Coordinate with other kitchen sections for smooth service.
- Operate kitchen equipment safely and efficiently (Tandoor oven, gas ranges, grinders, etc.).
4. Hygiene & Safety
- Maintain high standards of hygiene, cleanliness, and food safety as per FSSAI guidelines.
- Ensure proper storage of ingredients and cooked food.
- Monitor staff hygiene and cleanliness of kitchen area.
5. Team Coordination
- Train junior kitchen staff and helpers on Indian food preparation and kitchen best practices.
- Supervise cooking during rush hours and maintain quality under pressure.
- Foster teamwork and support a respectful work environment.
Key Requirements:
- Education: Diploma/Degree in Hotel Management, Culinary Arts, or equivalent experience.
- Experience: 5+ years as a Commis 1 / Chef de Partie / Sous Chef in Indian kitchens.
- Culinary Expertise:
- North Indian, South Indian, Mughlai, Punjabi, Coastal, or Tandoor cooking.
- Knowledge of Indian snacks/chats is a plus.
- Skills:
- Excellent knife skills and knowledge of spices.
- Understanding of portion control, presentation, and timing.
- Ability to work in a fast-paced kitchen with multiple orders.
- Certifications: Food safety/hygiene certifications (FSSAI preferred).
Preferred Traits:
- Passion for Indian cuisine and innovation.
- Calm and composed under pressure.
- Attention to detail in taste and presentation.
- Flexibility to work shifts, weekends, and holidays.
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Provident Fund
Schedule:
- Rotational shift
Supplemental Pay:
- Performance bonus
- Yearly bonus
Work Location: In person