Potful is South India's largest handi biryani brand, operating 27 cloud kitchens and serving 2M+ happy customers across Bangalore, Hyderabad, and Chennai. Established in 2017, we are rapidly expanding our geographical presence and constantly innovating. Our vision is to become India's most loved biryani brand. We operate a cloud kitchen chain, serving customers on food aggregator platforms through online delivery. Our USP is making our authentic biryanis fresh-on-order, within the claypots themselves. We have a wide range of biryanis serving every taste and preference - from Hyderabadi, Kolkata, Lucknowi, Ambur, Donne. We are obsessed in providing excellent customer service and are proud to have this result in ratings of 4.2+ across our kitchens. With over 360 employees presently, we are growing and are looking for individuals who are driven with the purpose of building a world-class business. As a startup, we are a close-knit organisation with a strong ownership culture. Every voice is valued and we support individuals to grow within the firm and wear multiple hats. We are seeking a highly skilled and dynamic Area Chef specializing in Indian Cuisine to join our esteemed culinary team. With 14 years of extensive experience in the food and hospitality industry, the ideal candidate will be a seasoned culinary professional with a strong foundation in both traditional and contemporary Indian cooking. The Area Chef will oversee the culinary operations across multiple locations in the region, ensuring the consistent delivery of authentic, high-quality Indian dishes while leading, mentoring, and developing a talented kitchen team. Key Responsibilities: Lead, manage, and oversee the culinary operations across multiple restaurant locations within the region, ensuring consistency in quality, taste, and presentation of all dishes. Develop and execute creative menus that reflect regional Indian flavors and modern trends, incorporating seasonal ingredients. Maintain a strong focus on the authenticity and integrity of Indian culinary traditions while adapting to contemporary tastes and dietary preferences. Operational Management: Manage day-to-day kitchen operations, including food preparation, cooking, inventory management, and staff scheduling. Ensure all food safety, hygiene, and cleanliness standards are upheld in compliance with health and safety regulations. Monitor food costs and inventory, ensuring efficient use of resources, while minimizing waste and maintaining budgetary controls. Team Development: Lead, mentor, and train a diverse team of chefs, cooks, and kitchen staff, fostering a collaborative and high-performance culture. Implement training programs to improve the skills of kitchen staff, ensuring they are well-versed in the techniques, flavors, and presentation standards of Indian cuisine. Cultivate a positive, creative, and efficient work environment. Qualifications: Education: Hotel Management Degree or Culinary Arts qualification from a recognized institution. Experience: Minimum of 16 years of experience in the hospitality and culinary industry, with at least 8-10 years in a leadership position managing kitchens or multiple culinary outlets. Expertise in Indian cuisine with a deep understanding of regional dishes, techniques, and ingredients. Proven experience in menu creation, kitchen management, and team leadership. Strong understanding of food safety standards, inventory management, and cost control. Show more Show less