Job Description: Chef

The Chef (Tandoor / Chinese / South Indian / Indian) will be responsible for preparing and presenting high-quality dishes across a variety of traditional and contemporary cuisines, specializing in Tandoor, Chinese, South Indian, and Indian cooking techniques. The ideal candidate should have extensive experience in these diverse cuisines, ensuring the authenticity, consistency, and creativity of dishes while maintaining high standards of food safety and hygiene.

Key Responsibilities:

• Menu Planning & Recipe Development:

Develop, design, and update the menu offerings for Tandoor, Chinese, South Indian, and Indian dishes.

Create innovative dishes while maintaining authenticity and traditional flavor profiles.

Ensure all recipes are consistently executed with quality ingredients and proper techniques.

• Food Preparation & Cooking:

Prepare a variety of dishes in the assigned areas:

• Tandoor: Prepare tandoori dishes, including kebabs, naans, rotis, and marinated meats.
• Chinese: Prepare Chinese dishes such as fried rice, noodles, dumplings, and stir-fries.
• South Indian: Prepare South Indian specialties such as dosas, idlis, vadas, and curries.
• Indian Cuisine: Prepare a wide variety of traditional Indian dishes, including curries, biryanis, and regional specialties.
• Quality Control:

Ensure all dishes are prepared and presented according to the restaurant's standards and recipe specifications.

Maintain high levels of consistency in flavor, texture, and presentation.

Conduct regular tasting sessions to adjust recipes, ensuring the food meets customer expectations.

• Kitchen Management & Safety:

Supervise kitchen staff, ensuring proper food preparation, cooking, and presentation.

Maintain a clean, organized, and safe kitchen environment by following health and safety regulations.

Ensure food storage procedures are followed, preventing spoilage and waste.

• Inventory & Stock Management:

Oversee inventory management for all ingredients and spices used in the preparation of Tandoor, Chinese, South Indian, and Indian dishes.

Collaborate with suppliers and kitchen management to ensure a steady supply of quality ingredients.

Monitor stock levels and place orders for replenishment.

• Training & Development:

Train kitchen staff and junior chefs in preparation techniques, cooking methods, and safety protocols related to Tandoor, Chinese, South Indian, and Indian cuisines.

Provide ongoing coaching and skill development to improve kitchen efficiency and dish quality.

• Customer Satisfaction & Feedback:

Work closely with the front-of-house team to ensure customer satisfaction with all dishes, particularly in meeting dietary preferences and specific requests.

Incorporate customer feedback into menu adjustments and dish improvements.

Qualifications:

• Education:

Culinary diploma or degree from a recognized culinary school or equivalent.

Specialized training or certification in Indian, Chinese, or South Indian cuisines is a plus.

• Experience:

Minimum of 5-7 years of experience in professional kitchens, with at least 2-3 years specializing in Tandoor, Chinese, South Indian, and Indian cooking techniques.

Previous experience working in a high-volume, fast-paced kitchen environment is essential.

• Skills:

Expert knowledge of traditional Tandoor, Chinese, South Indian, and Indian cooking techniques.

Ability to create, innovate, and present dishes with a high level of creativity and precision.

Strong leadership and team management skills.

Excellent communication skills, with the ability to work well in a team and lead by example.

In-depth understanding of food safety, sanitation, and health regulations.

• Physical Requirements:

Ability to work long hours, including nights, weekends, and holidays.

Capability to lift heavy kitchen equipment and food supplies.

Ability to stand for long periods and work in a high-pressure environment.

Preferred Qualifications:

• Experience in managing a diverse kitchen team, including training and mentoring junior staff.
• Knowledge of contemporary trends in Indian, Chinese, and South Indian cuisine.
• Familiarity with various kitchen equipment, including traditional tandoor ovens and wok stations.

Job Types: Full-time, Permanent

Pay: ₹20, ₹25,000.00 per month

Benefits:

• Provident Fund

Work Location: In person