Indian Chef (Male)

An Indian Chef prepares authentic dishes (curries, tandoori, breads), manages kitchen staff, ensures food quality/consistency, handles inventory, and maintains strict hygiene standards. They develop menus, often specialize in North or South Indian cuisine, and work in fast-paced environments. Key skills include spice blending, menu planning, and culinary leadership.

Key Responsibilities

Food Preparation & Cooking: Prepare, cook, and present authentic Indian dishes, including tandoori items, curries, breads, and rice.

Menu Development & Innovation: Create new recipes, design menus, and update offerings based on seasonal ingredients and customer preferences.

Quality Control: Ensure consistent taste, portion control, and high-quality presentation for every dish.

Kitchen Operations & Management: Supervise kitchen staff, assign tasks, and train junior chefs or assistants.

Inventory & Cost Management: Monitor stock levels, order supplies, and manage food costs to prevent wastage.

Hygiene & Safety: Adhere to all health, safety, and sanitation regulations (SOPs)

Requirements & Qualifications

Experience: Proven experience as an Indian Chef, specifically in a restaurant, hotel, or resort setting.

Skills: Strong knowledge of Indian cuisine, spices, and, if applicable, tandoori techniques.

Education: Culinary degree or formal training is often preferred, though equivalent work experience is acceptable.

Competencies: Ability to work under pressure in a fast-paced environment, strong organizational skills, and leadership capabilities.

• Experience

  3 - 5 Years

• No. of Openings

  5

• Education

  Diploma

• Role

  Indian Chef

• Industry Type

  FMCG / Retail / Food / Beverages

• Gender

  Male

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Face interview location

  Chandigarh