NORTH INDIAN RESTAURANT CHEF

A North/South Indian Curry and Tandoor Chef

prepares authentic regional dishes, manages tandoor oven temperatures, and oversees kitchen operations

. Key duties include crafting curries, tikkas, and naans, ensuring high hygiene standards, managing inventory, and training staff for consistent, high-quality service.

Key Responsibilities

• Culinary & Tandoor Operations: Expertly prepare North Indian (curries, Mughlai) and South Indian dishes, including proper handling of the Tandoor (clay oven) for breads and kebabs.
• Quality Control & Safety: Ensure food quality, consistent taste, and adherence to sanitation standards (e.g., SFA standards).
• Inventory & Cost Control: Manage raw ingredient stock, place orders, and minimize wastage.
• Staff Management: Lead, train, and schedule kitchen staff to maximize efficiency.
• Menu Development: Create or innovate menu items, including vegetarian and non-vegetarian options.

Requirements

• Experience: Proven experience (often 10+ years) in North and South Indian cuisine, including tandoor expertise.
• Skills: Strong knowledge of spices, traditional cooking techniques, and inventory management.
• Education: Culinary certification or hotel management diploma is typically required.

Work Conditions

• Usually requires working shifts, weekends, and public holidays.
• High-intensity, fast-paced environment.