• Plan and prepare authentic Indian dishes, including curries, tandoori items, biryani, breads, and regional specialties.
• Develop and update menus according to customer preferences and seasonal availability.
• Ensure proper seasoning, taste, and presentation of all dishes.
• Manage kitchen operations, including staff scheduling, training, and supervision.
• Maintain high standards of hygiene, cleanliness, and food safety in compliance with SFA guidelines.
• Monitor inventory levels, order ingredients, and control food costs.
• Coordinate with management to introduce new dishes and special promotions.
• Ensure all kitchen equipment is properly maintained and in good working condition.Minimum 7 years of proven experience as an Indian Chief Cook or Head Chef in an Indian restaurant.
• Strong knowledge of traditional and contemporary Indian cooking techniques.
• Ability to lead and motivate a kitchen team.
• Familiarity with food cost control and inventory management.