Key Responsibilities: 1. Preparation and Cooking: Prepare and cook authentic Indian dishes, including curries, tandoori items, breads (like naan and roti), biryanis, and appetizers. Ensure the consistent taste, quality, and presentation of all dishes. 2. Menu Planning: Assist in designing and updating menus with innovative Indian dishes while maintaining traditional flavors. Suggest seasonal and region-specific Indian recipes. 3. Supervision and Training: Supervise commis chefs and kitchen assistants to ensure efficiency in operations. Provide training on Indian culinary techniques and standards to junior staff. 4. Inventory Management: Monitor stock levels of Indian spices, herbs, and ingredients. Work with the purchasing team to ensure availability and freshness of key ingredients. 5. Quality and Hygiene Standards: Maintain high standards of hygiene and sanitation in compliance with food safety regulations. Ensure kitchen equipment and utensils are well-maintained and safe to use. 6. Collaboration and Communication: Coordinate with other kitchen sections for smooth service. Communicate effectively with the Sous Chef or Head Chef regarding progress, issues, and feedback. 7. Cost Control: Minimize waste by using ingredients efficiently and ensuring proper portioning. Contribute to controlling food costs through smart planning and storage practices. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: total work: 2 years (Required) Work Location: In person

Key Responsibilities: 1. Preparation and Cooking: Prepare and cook authentic Indian dishes, including curries, tandoori items, breads (like naan and roti), biryanis, and appetizers. Ensure the consistent taste, quality, and presentation of all dishes. 2. Menu Planning: Assist in designing and updating menus with innovative Indian dishes while maintaining traditional flavors. Suggest seasonal and region-specific Indian recipes. 3. Supervision and Training: Supervise commis chefs and kitchen assistants to ensure efficiency in operations. Provide training on Indian culinary techniques and standards to junior staff. 4. Inventory Management: Monitor stock levels of Indian spices, herbs, and ingredients. Work with the purchasing team to ensure availability and freshness of key ingredients. 5. Quality and Hygiene Standards: Maintain high standards of hygiene and sanitation in compliance with food safety regulations. Ensure kitchen equipment and utensils are well-maintained and safe to use. 6. Collaboration and Communication: Coordinate with other kitchen sections for smooth service. Communicate effectively with the Sous Chef or Head Chef regarding progress, issues, and feedback. 7. Cost Control: Minimize waste by using ingredients efficiently and ensuring proper portioning. Contribute to controlling food costs through smart planning and storage practices. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: total work: 2 years (Required) Work Location: In person