North Indian Chef

**About Le Pondy - A Unit of Joy’s The Beach Resort Pvt. Ltd.**

**Le Pondy Beach Resort** is a premier luxury beachfront resort in Puducherry, offering a unique blend of traditional elegance and modern hospitality. Known for its picturesque location along the Bay of Bengal, Le Pondy provides guests with an exquisite experience of comfort, relaxation, and fine dining. The resort features world-class amenities, including well-appointed rooms, an infinity pool, spa services, and a diverse range of dining options that cater to both local and international tastes.

As a unit of **Joy’s The Beach Resort Pvt. Ltd.**, Le Pondy is committed to excellence in hospitality, delivering exceptional guest experiences through its premium services, well-trained staff, and luxurious ambiance. The resort is a preferred destination for leisure travelers, corporate retreats, and weddings, offering a perfect mix of tranquility and indulgence.

**Job Description - North Indian Chef**

**Position**: North Indian Chef
**Department**: Food & Beverage Production
**Reporting To**: Executive Chef / Sous Chef
**Location**: Le Pondy Beach Resort, Puducherry

**Job Summary**:
The **North Indian Chef** will be responsible for preparing and supervising authentic North Indian cuisine, ensuring high standards of food quality, taste, and presentation. This role requires expertise in traditional cooking techniques, the ability to innovate with flavors, and efficient kitchen management.

**Key Responsibilities: Food Preparation & Quality Control**:

- Prepare and cook a variety of **North Indian dishes**, including curries, tandoori items, kebabs, biryanis, and breads.
- Ensure the taste, texture, and presentation of dishes are of the highest standard.
- Follow standard recipes while innovating new menu items.
- Maintain proper food storage, ingredient handling, and stock rotation.

**Kitchen Operations**:

- Manage daily operations of the North Indian kitchen section.
- Work closely with other chefs to ensure smooth service and timely food preparation.
- Monitor kitchen inventory and requisition fresh ingredients as required.
- Ensure food cost control without compromising quality.

**Hygiene & Safety Compliance**:

- Maintain cleanliness and hygiene as per **FSSAI** and resort safety standards.
- Ensure compliance with **HACCP** and food safety regulations.
- Implement best practices in kitchen hygiene, sanitation, and waste management.

**Team Management & Training**:

- Train and guide junior chefs and kitchen staff in North Indian cooking techniques.
- Supervise the team and ensure smooth execution during peak hours.
- Foster a positive work environment and promote teamwork.

**Guest Interaction & Menu Development**:

- Understand guest preferences and incorporate feedback into food preparation.
- Assist in designing and updating the North Indian menu.
- Ensure special dietary requirements and guest requests are met with excellence.

**Qualifications & Experience**:

- **Education**: Diploma/Degree in Hotel Management or Culinary Arts preferred.
- **Experience**: Minimum **3-5 years** of experience as a **North Indian Chef** in a reputed hotel or resort.
- **Skills Required**:

- Expertise in traditional **North Indian cuisine**, including tandoor and curry preparation.
- Strong knowledge of Indian spices, flavors, and innovative culinary techniques.
- Ability to manage bulk food production efficiently.
- Leadership, team management, and communication skills.
- Knowledge of **food safety, hygiene standards, and inventory management**.

**Salary & Benefits**:

- Competitive salary based on experience.
- Accommodation and meals provided by the resort.
- Employee benefits as per company policy.
- Career growth opportunities within **Le Pondy Beach Resort**.

Pay: ₹15,000.00 - ₹25,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Morning shift
- Night shift
- Rotational shift

**Education**:

- Diploma (preferred)

**Experience**:

- Chef: 5 years (preferred)

Work Location: In person

Application Deadline: 09/02/2025