Indian Cuisine chef

Key Responsibilities:

• Prepare, cook, and present a variety of Indian dishes, including North Indian, South Indian, Punjabi, Rajasthani, and Gujarati cuisines.
• Plan and design menus while maintaining authenticity, flavor, and presentation.
• Ensure kitchen hygiene, safety, and food sanitation standards are strictly followed.
• Train and supervise junior chefs, CDPs, and kitchen staff.
• Manage inventory, monitor stock, and control food costs efficiently.
• Innovate new recipes or adapt traditional recipes to meet customer preferences.
• Coordinate with management to optimize kitchen operations and customer satisfaction.

Required Skills & Qualities:

• Expertise in Indian cuisine and traditional cooking methods.
• Strong leadership and team management skills.
• Creativity and attention to detail in food presentation.
• Knowledge of kitchen equipment, food safety, and sanitation protocols.
• Ability to work under pressure and in a fast-paced environment.