Indian Cuisine Senior Chef

Description

Lead and manage daily kitchen operations with a focus on Indian cuisine.

Responsibilities and Duties

- Develop, refine, and execute traditional and contemporary Indian dishes across various regions (North, South, Mughlai, Tandoori, Coastal). - Train and mentor junior kitchen staff on techniques, preparation, and presentation. - Ensure high standards of food quality, consistency, hygiene, and kitchen safety. - Oversee kitchen inventory, ordering, and cost control to minimize waste and maintain food margins. - Collaborate with management to develop seasonal or promotional menus. - Uphold cleanliness and food safety standards in compliance with local regulations. - Participate in recruitment and performance reviews for kitchen team members. - Manage kitchen scheduling and workflow for smooth, efficient operations during peak hours. - Maintain deep understanding of Indian spices, ingredients, and cooking methods to preserve authenticity.

Qualifications and Requirements

- Minimum 5–7 years of experience in a professional kitchen, with strong focus on Indian cuisine. - Proven experience in a senior or leadership kitchen role (Sous Chef or above). - Mastery of Indian culinary techniques, regional diversity, and ingredient sourcing. - Strong organizational, leadership, and communication skills. - High attention to detail with a passion for presentation and flavor. - Ability to perform under pressure in a high-volume environment. - Certification in Food Hygiene and Safety preferred. - Flexible schedule — must work evenings, weekends, and holidays as needed.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends