Indian Chef

 Responsibilities

•  Design authentic regional menus (North, South, Coastal, Mughlai, Street-style, and contemporary fusion) that balance flavour, nutrition, and food-cost targets.
  

•  Execute all Indian cookery methods (tandoor, dum, tawa, sigri, curry gravies, biryani layering, traditional tempering, sweet preparation) with consistently high quality and presentation.
  

• Direct day-to-day production, allocate station duties, and coordinate with purchase/stores to ensure timely mise-en-place and smooth service.
  

•  Enforce HACCP / FSSAI standards, maintain cleaning schedules, conduct temperature logs, and guarantee safe food handling at every stage.
  

•  Forecast demand, monitor wastage, negotiate with vendors on Indian spices and specialty ingredients, and keep dish-level food-cost within budget.
  

• Coach commis chefs and cooks on recipes, knife skills, portioning, and plating; foster a culture of discipline, creativity, and continuous improvement.
  

• Present signature dishes during live counters or special events, gather guest feedback, and adjust flavours to local or dietary preferences.
  

• Liaise with Front-of-House, Banquets, and Marketing teams for themed festivals, buffet planning, and promotional campaigns (e.g., “Rajasthani Rasoi Week”).
  

Essential Qualifications

• Degree / Diploma in Culinary Arts, Hotel Management, or equivalent trade certification with focus on Indian cuisine.
  

• Valid Food Safety & Hygiene certification (FSSAI Level 2 or international equivalent).
  

• Proven track record of supervising a brigade of at least 5–10 kitchen staff.
  

• Sound knowledge of HACCP documentation, allergen management, and portion standardisation.
  

Skills Required

• Mastery of spice profiling, traditional prep techniques (bhunao, tarka, baghar), and regional cooking equipment (tandoor, handi, kadai).
  

• Ability to balance authentic flavours with modern plating aesthetics and international guest expectations.
  

• Strong team-building, staff scheduling, and bilingual communication skills (English plus Hindi/Tamil/other regional language).
  

• Capable of handling à-la-carte and banquet orders simultaneously while maintaining quality.
  

• Skilled in recipe-wise costing, yield management, and supplier negotiation.
  

• Keeps abreast of culinary trends (plant-based Indian, wellness menus, millet-based dishes) and adapts menus for dietary needs (vegan, gluten-free, Jain).