Curry Cabin

About Curry CabinCurry Cabin is a vibrant and growing culinary establishment dedicated to serving authentic, high-quality Indian cuisine. From rich, aromatic curries to sizzling fast foods and exquisite biryanis, we are passionate about delivering an unforgettable dining experience. We are looking for passionate and skilled culinary artists to join our dynamic team and help us continue our tradition of excellence. The OpportunityWe are seeking 10 experienced and versatile All-Rounder Chefs to become the backbone of our kitchen. In this role, you will be responsible for the expert preparation, cooking, and presentation of a wide range of our menu items. This is a hands-on position for a true culinary professional who takes pride in their craft and thrives in a fast-paced environment. Key ResponsibilitiesExpert Food Preparation: Prepare and cook a diverse menu specializing in: Indian Curries: Mastery in crafting a variety of gravies (onion-tomato, cashew-based, etc.), dals, and vegetable/meat curries. Biryani: Expert in cooking dum biryani and other regional variants with perfect rice texture and layering of flavors. Mughlai Cuisine: Prepare classic dishes like Butter Chicken, Chicken Tikka Masala, Kebabs, Korma, and Naan. Indian Fast Food: Skillfully prepare popular items like rolls, kebabs, tikkas, pakoras, and samosas. Station Management: Oversee and manage your assigned section (e.g., tandoor, curry, biryani station), ensuring efficiency and top-quality output. Quality & Consistency: Maintain the highest standards of food quality, taste, and presentation for every dish that leaves the kitchen. Inventory & Kitchen Management: Assist in monitoring inventory levels, managing food stock, and minimizing waste. Ensure your workstation is clean, sanitized, and organized according to health and safety regulations. Team Collaboration: Work cohesively with the Head Chef, kitchen helpers (like JC), and other team members to ensure smooth service during peak hours. Qualifications & ExperienceEducation: Minimum 10th Standard pass or equivalent. Experience: Minimum of 5 years of proven experience as a Chef or Cook, specifically in preparing Indian cuisine, fast food, biryani, and Mughlai dishes. Language Skills: Basic English communication skills are required for understanding orders and coordinating with team members. Technical Skills: Must be proficient in using industrial kitchen equipment, including tandoors, rice cookers, grinders, and induction stoves. Physical Ability: Capable of standing for extended periods and working in a hot, busy kitchen environment.