Cook/Chef Arabic and South Indian

Food Preparation & Cooking

• Oversee preparation and cooking of core dishes:
• Mandi Rice – authentic Yemeni-style flavored rice with meat/chicken.
• Parotta – soft, layered flatbread.
• Alfaham – Arabic-style grilled chicken with marinades.
• Shawaya – Arabian whole chicken roast.
• Ensure all recipes are followed with proper marination, portioning, and presentation.
• Monitor food quality, seasoning, and temperature control.
• Introduce new menu items or improvements while maintaining authenticity.

Kitchen Operations & Supervision

• Assist Head Chef in managing day-to-day kitchen operations.
• Supervise commis chefs, cooks, and kitchen helpers.
• Ensure mise-en-place is ready before service.
• Coordinate with service staff for smooth order flow.

Hygiene & Safety

• Enforce food safety standards (FSSAI norms).
• Maintain cleanliness of kitchen, equipment, and storage.
• Monitor stock rotation (FIFO & FEFO).
• Check meat, vegetables, and spices for freshness and quality.

Inventory & Cost Control

• Assist in ordering and maintaining stock of essential items (spices, rice, meat, sauces).
• Control wastage and optimize food cost.
• Suggest improvements in portioning to maximize profitability.

Team Training & Development

• Train staff in specialized cooking techniques (grilling, steaming, roasting, dough preparation).
• Motivate team to maintain consistency in taste and presentation.
• Support recruitment and onboarding of new kitchen staff.

Job Type: Full-time

Pay: ₹25,000.00 - ₹46,936.96 per month

Benefits:

• Food provided
• Paid time off

Experience:

• Chef: 3 years (Required)

Work Location: In person