Indian Chef

6 days ago

Nashik Maharashtra, India Aavesh Enterprises Full time

**Job Purpose**:
To prepare, cook, and present authentic Indian cuisine in line with the restaurant’s standards. The Indian Chef ensures that all food served is high in quality, consistent, and prepared in a hygienic and cost-effective manner, while delivering a memorable dining experience to guests.

**Key Responsibilities**:
**1. Food Preparation & Cooking**
- Prepare authentic Indian dishes including curries, biryanis, dals, breads, and tandoor items.
- Handle full operations of Indian kitchen section (North/South/Tandoor) depending on expertise.
- Develop and maintain recipes ensuring portion control and consistency.
- Use traditional Indian spices, herbs, and cooking techniques to deliver rich flavor profiles.

**2. Menu Planning & Development**
- Collaborate with Head Chef/Management to design Indian menu offerings (à la carte, buffet, or special events).
- Innovate seasonal dishes or festival specials to keep the menu dynamic.
- Cater to vegetarian, vegan, and dietary preferences while maintaining authenticity.

**3. Kitchen Operations**
- Ensure mise en place (prep work) is done before service hours.
- Manage food inventory and request supplies in a timely manner.
- Coordinate with other kitchen sections for smooth service.
- Operate kitchen equipment safely and efficiently (Tandoor oven, gas ranges, grinders, etc.).

**4. Hygiene & Safety**
- Maintain high standards of hygiene, cleanliness, and food safety as per FSSAI guidelines.
- Ensure proper storage of ingredients and cooked food.
- Monitor staff hygiene and cleanliness of kitchen area.

**5. Team Coordination**
- Train junior kitchen staff and helpers on Indian food preparation and kitchen best practices.
- Supervise cooking during rush hours and maintain quality under pressure.
- Foster teamwork and support a respectful work environment.

**Key Requirements**:

- **Education**: Diploma/Degree in Hotel Management, Culinary Arts, or equivalent experience.
- **Experience**: 5+ years as a Commis 1 / Chef de Partie / Sous Chef in Indian kitchens.
- **Culinary Expertise**:

- North Indian, South Indian, Mughlai, Punjabi, Coastal, or Tandoor cooking.
- Knowledge of Indian snacks/chats is a plus.
- **Skills**:

- Excellent knife skills and knowledge of spices.
- Understanding of portion control, presentation, and timing.
- Ability to work in a fast-paced kitchen with multiple orders.
- **Certifications**: Food safety/hygiene certifications (FSSAI preferred).

**Preferred Traits**:

- Passion for Indian cuisine and innovation.
- Calm and composed under pressure.
- Attention to detail in taste and presentation.
- Flexibility to work shifts, weekends, and holidays.

**Job Types**: Full-time, Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Rotational shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person

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