The candidate Needs to manage the KST department and make sure the kitchen is neat and clean
Needs to know every task of a Captain From taking orders to Managing the Floor
Skills and Qualifications: Proven experience as a North Indian Chef (minimum 3–5 years preferred). Familiarity with regional North Indian cuisines (Punjabi, Awadhi, Rajasthani, Kashmiri, etc.). Skilled in using tandoor and traditional cooking techniques. Strong knowledge of food safety and kitchen hygiene. Ability to work in a fast-paced environment. Team player with leadership qualities. Preferred Qualifications: Culinary certification or formal training in Indian cuisine. Experience in both à la carte and bulk cooking (banquets or thali setups). Basic understanding of food costing and portioning. Work Conditions: Must be able to work flexible hours, including weekends and holidays. Physically fit to handle long hours, standing, lifting, and kitchen heat. Willing to relocate or stay on-site if required (for remote setups or cloud kitchens).
Responsibilities: Prepare and cook a variety of authentic North Indian dishes Ensure food quality, taste, and presentation meet restaurant standards. Maintain kitchen hygiene and food safety as per FSSAI guidelines. Manage inventory and assist in daily mise en place (prep work). Coordinate with kitchen staff to ensure timely service. Monitor portion sizes, minimize wastage, and maintain consistency. Requirements: Proven experience in Indian cuisine. Knowledge of spices, gravies, and traditional recipes. Ability to work under pressure and maintain cleanliness. Punctual, reliable, and team-oriented.