Key Responsibilities

• ​Food Preparation & Cooking: Prepare, cook, and present high-quality Indian dishes, including appetizers, mains North/South Indian, tandoori, curries, and desserts, according to established recipes and presentation standards.
• ​Menu Development: Assist in designing, updating, and innovating the menu, incorporating seasonal specials and authentic regional flavors.
• ​Spice & Ingredient Management: Manage the authentic blending of spices and ensure proper inventory and storage of specialized Indian ingredients.
• ​Kitchen Operations: Oversee daily kitchen preparation mise en place and ensure food is served promptly without compromising quality.
• ​Hygiene & Safety: Maintain strict cleanliness, hygiene, and food safety standards HACCP across all food preparation areas.
• ​Stock & Cost Control: Monitor inventory levels, minimize food waste, and assist in ordering kitchen supplies while maintaining cost efficiency.

​Qualifications & Experience

• ​Education: A Degree or Diploma in Culinary Arts, Hospitality Management, or equivalent professional kitchen experience is preferred.
• 2–5 years of proven experience as an Indian Chef, specializing in Indian cuisine.
• ​Culinary Expertise: In-depth knowledge of authentic Indian culinary techniques, spice blending, and regional cuisines e.g., Mughlai, Punjabi, South Indian, Coastal.
• ​Skills: Strong communication, leadership, and time-management skills; ability to work efficiently under pressure in a fast-paced environment.