Indian chef

Core Culinary Responsibilities

• Prepare Authentic Indian Dishes
• Cook a wide variety of Indian cuisine (North Indian, South Indian, Mughlai, Bengali, Rajasthani, etc.)
• Mastery of tandoor cooking, curries, biryanis, snacks, and Indian breads.
• Menu Planning & Development
• Design traditional and fusion Indian menus.
• Create seasonal or regional special dishes.
• Cater to dietary preferences (vegetarian, vegan, Jain, Halal, etc.)
• Ingredient Selection & Preparation
• Source high-quality Indian spices and ingredients.
• Oversee proper cleaning, cutting, marination, and mise-en-place.
• Cooking Techniques
• Use appropriate Indian cooking methods (roasting, steaming, frying, tempering, slow cooking, etc.)
• Handle tandoors, gas stoves, clay ovens, and other traditional equipment.

Kitchen Operations & Hygiene

• Maintain Cleanliness & Hygiene
• Ensure food safety standards (FSSAI or local health codes).
• Maintain personal and kitchen cleanliness.
• Inventory & Stock Control
• Monitor stock levels of spices, grains, and perishables.
• Minimize food wastage.
• Equipment Maintenance
• Check and maintain kitchen appliances and cooking tools.

Leadership & Teamwork

• Supervise Kitchen Staff
• Guide junior chefs, cooks, and kitchen helpers.
• Assign daily prep tasks and monitor performance.
• Training & Skill Development
• Train new staff in Indian culinary techniques and kitchen procedures.
• Coordinate with Front-of-House Staff
• Ensure timely and accurate food delivery.
• Collaborate with servers to manage customer feedback.

Administrative & Business Tasks

• Cost Control & Budgeting
• Manage food costs while maintaining quality.
• Assist in pricing dishes profitably.
• Customer Satisfaction
• Address special requests, dietary needs, or complaints.
• Maintain consistency in taste, portion, and presentation.
• Stay Updated
• Keep up with evolving food trends in Indian and global cuisine.
• Innovate with new ingredients or fusion dishes.

Optional Specialized Duties

• Catering large-scale events (weddings, corporate functions).
• Creating regional or festival-based menus (Navratri, Ramadan, Diwali).
• Working with nutritionists to create healthy Indian meals.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid sick time

Work Location: In person