Indian Chef

Key Responsibilities:-

• Food Preparation: Cook authentic Indian dishes (curries, tandoor, regional specialties) using traditional methods, ensuring consistency in taste and appearance.
• Menu Development: Create new recipes, innovate dishes, and design menus in collaboration with the culinary team.
• Kitchen Management: Supervise junior staff, train them in techniques, manage schedules, and ensure smooth daily operations.
• Inventory & Supplies: Monitor stock, manage food orders, ensure freshness, and control inventory for the Indian section.
• Hygiene & Safety: Maintain strict food safety, sanitation, and health & safety standards.
• Quality Control: Oversee dish quality, portion sizes, and presentation at all stages. 

Essential Skills & Qualifications:-

• Proven experience as an Indian Chef.
• Deep understanding of Indian regional cuisines (North, South, Mughlai, etc.).
• Expertise in spice blending, marination, and cooking techniques (e.g., Tandoor).
• Leadership, time management, and communication skills.
• Culinary degree or equivalent experience. 

Common Variations:

• South Indian Chef: Focuses on dishes like dosa, idli, sambar, and chutneys.
• Tandoori Chef: Specializes in tandoor-cooked meats, breads, and vegetables.
• Chef De Partie (Indian): Manages a specific Indian kitchen section