Chef

Senior Chef Tandoor | Curry | Multi-Outlet (Luxury Hotels & Resorts)

Own the kitchen. Elevate the brand.

Fine dining • Banquets • All-day dining • Fusion focus

Role & responsibilities

• Lead sections: Tandoor (charcoal/gas, marinades, breads) + Curry (gravies, biryani, reductions)

• Menu & plating: seasonal, fusion, photo-worthy presentation

• HACCP: food safety, temps, allergens, audit-ready logs

• Cost & quality: yield, portion control, waste , supplier mgmt, menu engineering

• People: roster, train, coach; run pass with calm, speed & precision

You bring:

Luxury hospitality pedigree 5-star hotel/resort or hatted venue

2+ yrs Chef de Cuisine/Senior Sous leading high-volume, multi-outlet ops

Deep tandoor & curry mastery + modern fusion technique

Sharp HACCP discipline & solid food-cost acumen

Clear English, leadership presence, FOH collaboration

Preferred candidate profile

1) Tandoori Chef (Charcoal/Gas • Marinades • Breads)

You'll own:

• Tandoor station: marinades, kebabs, seafood/meats, naan/roti
• Heat management, fire safety, yield & consistency at volume
• Fusion signatures for la carte, banquets, live stations
• HACCP logs, allergen control, station training

You bring:

• Luxury 5 hotel/resort or hatted venue experience (35+ yrs)
• Charcoal/gas tandoor mastery; spice & marinade craft
• Pace, precision plating, hygiene discipline

2) Curry Chef (Gravies • Biryani • Reductions)

You'll own:

• Regional & modern/fusion curries; biryani, stocks, reductions
• Batch quality, portioning, allergen compliance, cost control
• Menu R&D with Head/Sous; banquet prep & service support

You bring:

• Luxury 5/award-winning kitchen background (35+ yrs)
• Deep spice balance, texture control, finishing techniques
• Speed, consistency, clean section management

3) Sous Chef (Multi-Outlet Leadership)

You'll lead:

• Pass/service for fine dining, all-day dining & banquets
• Team: roster, train, coach CDPs/Commis; cross-train tandoor & curry lines
• Menu engineering, supplier liaison, food cost & waste
• HACCP compliance, audits, equipment readiness

You bring:

• 2+ yrs Sous/Senior Sous (luxury hotel/resort or hatted venue)
• Modern/fusion technique; calm leadership & FOH collaboration
• Documentation discipline: recipes, specs, temps, allergens
• Keywords: Sous Chef, Multi-Outlet, Menu Engineering, Cost Control, Leadership, HACCP

What's on Offer?

-Competitive package aligned to the luxury segment

- Career growth, cross-training, and leadership development

- Opportunity to shape menus & standards at a flagship property

Apply

Send CV + portfolio (menus/photos) contact@theplacementvalley.com