The Sarai Resort

Key Responsibilities:- Food Preparation: Cook authentic Indian dishes (curries, tandoor, regional specialties) using traditional methods, ensuring consistency in taste and appearance. Menu Development: Create new recipes, innovate dishes, and design menus in collaboration with the culinary team. Kitchen Management: Supervise junior staff, train them in techniques, manage schedules, and ensure smooth daily operations. Inventory & Supplies: Monitor stock, manage food orders, ensure freshness, and control inventory for the Indian section. Hygiene & Safety: Maintain strict food safety, sanitation, and health & safety standards. Quality Control: Oversee dish quality, portion sizes, and presentation at all stages. Essential Skills & Qualifications:- Proven experience as an Indian Chef. Deep understanding of Indian regional cuisines (North, South, Mughlai, etc.). Expertise in spice blending, marination, and cooking techniques (e.g., Tandoor). Leadership, time management, and communication skills. Culinary degree or equivalent experience. Common Variations: South Indian Chef: Focuses on dishes like dosa, idli, sambar, and chutneys. Tandoori Chef: Specializes in tandoor-cooked meats, breads, and vegetables. Chef De Partie (Indian): Manages a specific Indian kitchen section