As a Delivery / Takeaway Kitchen located in Faridabad, you will be responsible for the following key duties: Role Overview: - Cook and present authentic Indian dishes with consistent taste and quality. - Manage a section of the kitchen (tandoor / curry) smoothly during service. - Support dish development with new Indian dishes and seasonal specials. - Train and guide commis chefs and junior staff in daily operations. - Keep the kitchen area clean, safe, and compliant with hygiene standards. - Monitor stock, reduce wastage, and help control food costs. - Work with suppliers to source fresh and authentic Indian ingredients. - Ensure equipment and tools are maintained in good condition. Key Responsibilities: - Minimum 6 years of experience (Indian Cuisine) with reputed hotels, premium restaurants, or F&B brands. - Strong knowledge of regional Indian cuisines (North, South, Mughlai, Tandoor, Street-style). - Proven ability in kitchen management, section control, and team supervision. - Ability to work under pressure and deliver consistent results during high-volume service. - Strong communication and teamwork skills. If you are interested in this opportunity, you can fill the form provided or send your resume to manthan@ledor.in.,
You will be responsible for assisting the Chef de Partie in preparing authentic Indian dishes and ensuring section readiness before service. Your duties will also include supporting smooth kitchen operations in curry/ tandoor, maintaining consistency by following standard operating procedures, upholding food safety and hygiene practices, monitoring stock levels, reducing wastage, and guiding commis chefs in basic preparation tasks. Additionally, you will be expected to maintain cleanliness and care of kitchen equipment in the assigned section. Qualifications required for this role include a minimum of 4/5 years of experience in reputable hotels, restaurants, or premium F&B brands, good knowledge of Indian cuisine basics and regional flavors, ability to manage assigned section independently under supervision, familiarity with Indian spices, cooking methods, and dishes, as well as a passion for learning, improving skills, and contributing to menu innovation.,