Indian CDP

Job Summary

The CDP (Indian) will be responsible for managing the Indian/Tandoor section of the kitchen. You will lead a small team of Commis chefs to ensure consistency, taste, and hygiene in all Indian preparations for our restaurant and banquet events.

Key Responsibilities

• Food Preparation: Prepare and cook high-quality Indian dishes (North Indian, Mughlai, and Bengali specialties) for both à la carte and buffet/banquets.
• Section Management: Oversee the daily operations of the Indian/Curry/Tandoor station, ensuring mise-en-place is ready before service hours.
• Team Leadership: Supervise and train Commis chefs and kitchen helpers to ensure standards are met.
• Quality Control: Ensure that all dishes leaving the kitchen meet The Pearl’s standards for taste, temperature, and presentation.
• Inventory & Costing: Manage stock levels for spices, meat, and vegetables; minimize wastage to control food costs.
• Hygiene: Strictly adhere to FSSAI and HACCP hygiene standards within the section.
• Menu Innovation: Assist the Head Chef in creating new specials and seasonal menu items relevant to the local Burdwan palate.

Requirements

• Experience: Minimum 3–5 years of experience in a reputed hotel or fine-dining restaurant (experience in Tandoor/Kebabs is a strong plus).
• Cuisine Expertise: Strong knowledge of Indian spices, gravies (Makhani, Onion Tomato, White Gravy, etc.), and Tandoor marinations.
• Banquet Skills: Ability to handle bulk cooking for weddings and parties without compromising quality.
• Education: Diploma/Degree in Hotel Management or Culinary Arts is preferred (but skill and experience are priority).
• Attitude: Must be a team player, willing to work split shifts, and capable of working under pressure during peak hours.

Job Types: Full-time, Permanent

Pay: ₹17,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person