Indian Cuisine Chef

Key Responsibilities

Lead day-to-day kitchen operations and execute menus featuring authentic North and South Indian dishes.

Oversee food preparation, cooking, plating, and presentation to ensure consistency in taste, quality, and portioning.

Plan menus, standardize recipes, conduct food costing, and manage portion control.

Ensure strict compliance with food safety regulations, HACCP standards, and kitchen hygiene practices.

Manage inventory, stock rotation, vendor coordination, and minimize food wastage.

Supervise, train, and mentor junior chefs and kitchen staff to maintain productivity, discipline, and teamwork.

Handle high-volume service efficiently while maintaining composure in a fast-paced kitchen environment.

Coordinate with management and other departments to support smooth operations.

Maintain professional grooming, work discipline, and a positive kitchen culture.

Focus on guest satisfaction through food quality, presentation, and timely service.

Key Skills & Competencies

Strong expertise in North & South Indian cuisine, regional spices, and traditional cooking techniques.

Passion for culinary excellence, flavor balance, and authentic presentation.

Strong leadership, mentoring, and team management abilities.

Excellent time management and organizational skills.

Ability to work under pressure in high-volume kitchen environments.

Knowledge of menu engineering, food costing, and cost control.

Flexible, supportive, and guest-focused attitude.

Personal Attributes

Warm, professional, and guest-centric approach.

Calm, composed, and solution-oriented mindset.

Strong sense of responsibility, hygiene, and discipline.

Language Skills

English and Hindi – Mandatory

Malayalam – Preferred / Added Advantage