Chef

Key Responsibilities

• Food Preparation: Cook a wide range of authentic North or South Indian dishes, including curries, tandoori items, bread, and rice dishes, ensuring consistent taste and presentation.
• Menu & Recipe Development: Create, test, and implement new recipes, including seasonal specialties.
• Kitchen Management: Oversee daily kitchen operations, manage food inventory, and place orders for supplies.
• Safety & Hygiene: Uphold strict food safety, sanitation, and health regulations (HACCP).
• Team Leadership: Train, mentor, and supervise junior kitchen staff, such as commis chefs.
• Quality Control: Ensure consistent portion sizes and quality for all dishes served.