All-Rounder Indian Chef (Curry, Tandoor & Indo-Chinese)

About the Role

We are looking for a highly skilled and passionate All-Rounder Indian Chef to lead our kitchen operations and deliver an exceptional dining experience. The ideal candidate will have hands-on expertise across all major sections of an Indian commercial kitchen, including North Indian curries, Tandoor, biryanis, and popular Indo-Chinese dishes. You will be responsible for maintaining authentic flavors, managing inventory, and ensuring strict adherence to FSSAI hygiene standards.

Key Responsibilities & Duties

Culinary Operations:

 Prepare and execute a diverse menu featuring North Indian, Mughlai, Tandoori, and Indo-Chinese cuisines to the highest quality and taste standards.

 Expertly handle the Tandoor section, including marination, roasting (tikkas, kebabs), and baking artisan Indian breads (naan, roti, kulcha).

 Manage the curry section, ensuring authentic base gravies (makhani, onion-tomato, white gravy) are prepared daily with consistent flavor profiles.

 Develop new menu items, daily specials, and festive thalis in collaboration with the restaurant management.

Kitchen Management:

 Oversee daily kitchen operations, ensuring seamless coordination between the prep line, tandoor, and main cooking stations during peak hours.

 Monitor portion control, minimize food wastage, and optimize food cost without compromising on quality.

 Manage inventory, place weekly requisition orders for fresh produce, meats, and dry spices, and inspect deliveries for quality.

 Train, mentor, and supervise commis chefs, kitchen helpers, and dishwashers.

Hygiene & Safety:

 Maintain impeccable cleanliness across all kitchen stations, walk-in coolers, and storage areas.

 Ensure strict compliance with FSSAI guidelines, food safety protocols, and personal hygiene standards.

 Label, date, and store all food products correctly using the FIFO (First In, First Out) method.

Qualifications & Skills

 Experience: Minimum 5–7 years of hands-on experience in a busy restaurant, hotel, or catering kitchen in India.

 Expertise: Proven mastery over Indian spices, regional flavor profiles, and traditional cooking techniques (dum pukht, bhunao, dhungar).

 Education: A diploma or degree in Hotel Management/Culinary Arts is preferred, but extensive practical experience under a master chef (Ustad) is highly valued.

 Leadership: Strong team management skills with the ability to work calmly under pressure in a high-volume environment.

 Language: Must be comfortable communicating in Hindi and basic English.

Benefits

 Competitive monthly salary with performance incentives.

 Daily duty meals provided.

 Accommodation/HRA allowance (if applicable).

 Provident Fund (PF) and Employee State Insurance (ESIC) as per government norms.

 Paid weekly week-offs and annual leave.

How to Apply

If you have the passion to serve authentic Indian flavours , please send your updated resume and pictures of your culinary creations to [mudit008s@gmail.com] or contact us via WhatsApp at [923-555-0655].

Salary as per trial and experience.