Chef

Role & responsibilities

l Menu Development: Design and innovate comprehensive vegetarian menus that showcase a wide range of regional Indian dishes, from traditional classics to modern interpretations.

l Kitchen Management: Oversee all aspects of kitchen operations, including inventory, ordering, staffing, and scheduling.

l Quality Control: Ensure every dish is prepared to the highest standard of taste, presentation, and quality.

l Hygiene and Safety: Maintain strict adherence to all food safety and sanitation regulations.

l Cost Management: Monitor food costs, reduce waste, and manage kitchen budget effectively.

Preferred candidate profile

l Minimum of 3+ years of professional experience as a chef, with a focus on Indian vegetarian cuisine.

l Proven expertise in various regional Indian cooking styles (e.g., North Indian, South Indian, Gujarati, Rajasthani, etc.).

l Proven experience in a high-volume kitchen (hospitality/restaurant background preferred).

l Ability to thrive in a fast-paced, energetic environment

l In-depth knowledge of spices, herbs, and traditional cooking methods.

l Strong leadership and communication skills.

l Ability to work efficiently under pressure in a fast-paced environment.

l A formal culinary degree or diploma is a plus, but not required.

Perks and benefits

What we offer

l Growth and career development opportunities

l Food & Accommodation

l Competitive pay and benefits

Job Type: Full-time

Pay: ₹20,000.00 - ₹28,000.00 per month

Benefits:

• Food provided

Work Location: In person