Opening for Indian Chef

Responsibilities

• Menu Development: Design and innovate comprehensive vegetarian menus that showcase a wide range of regional Indian dishes, from traditional classics to modern interpretations.
• Kitchen Management: Oversee all aspects of kitchen operations, including inventory, ordering, staffing, and scheduling.
• Quality Control: Ensure every dish is prepared to the highest standard of taste, presentation, and quality.
• Team Leadership: Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Hygiene and Safety: Maintain strict adherence to all food safety and sanitation regulations.
• Cost Management: Monitor food costs, reduce waste, and manage kitchen budget effectively.

Requirements

• Minimum of 3+ years of professional experience as a chef, with a focus on Indian vegetarian cuisine.
• Proven expertise in various regional Indian cooking styles (e.g., North Indian, South Indian, Gujarati, Rajasthani, etc.).
• In-depth knowledge of spices, herbs, and traditional cooking methods.
• Strong leadership and communication skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• A formal culinary degree or diploma is a plus, but not required.

Job Type: Full-time

Pay: ₹24,000.00 - ₹28,000.00 per month

Benefits:

• Food provided

Work Location: In person