INDIAN CUISINE CHEF

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Prepare a wide variety of Indian dishes, including appetizers, mains, sides, breads, and desserts, using both traditional and modern techniques.
• Ensure all meals are cooked to perfection in terms of taste, texture, aroma, and presentation.
• Execute dishes from multiple Indian regions, such as Punjabi, Gujarati, Bengali, South Indian, and Mughlai cuisines.
• Utilize traditional Indian cooking methods, including tandoori, clay oven, slow cooking, steaming, and tempering (tadka).

Menu Development & Innovation

• Collaborate with management to design and update menus with creative and seasonal Indian offerings.
• Introduce fusion dishes and contemporary twists on classics while maintaining authenticity.
• Conduct regular tasting sessions and receive feedback for continuous improvement of the menu.
• Develop vegetarian and vegan Indian options that cater to dietary needs and market trends.

Spice & Ingredient Management

• Expertly handle Indian spices, herbs, and ingredients, ensuring freshness and correct usage to achieve balanced flavors.
• Maintain proper inventory of essential spices, condiments, and special ingredients, especially those imported or hard to find.
• Standardize spice blends (masalas) for consistency in taste across all servings.

Kitchen Operations & Hygiene

• Ensure full compliance with food safety regulations and hygiene standards.
• Oversee daily operations of the kitchen, including prep schedules, cooking, and plating.
• Maintain cleanliness, organization, and sanitation of kitchen workstations and storage areas.
• Handle kitchen equipment and tools safely and efficiently, ensuring proper maintenance.

Team Leadership & Training

• Supervise and mentor junior chefs, cooks, and kitchen assistants in Indian cooking techniques and kitchen protocols.
• Train staff in recipe execution, portion control, quality checks, and food handling best practices.
• Foster a culture of teamwork, discipline, and continuous learning in the kitchen.

Cost Control & Procurement

• Monitor ingredient usage and manage food cost within budgetary targets.
• Assist in sourcing high-quality, cost-effective ingredients, including specialty Indian items.
• Track inventory and coordinate with suppliers to ensure timely restocking without over-ordering.

Customer Satisfaction & Feedback

• Work closely with front-of-house staff to understand customer preferences and adjust dishes accordingly.
• Address specific dietary requests or allergy requirements with care and creativity.
• Participate in occasional customer engagement events, live cooking demonstrations, or food festivals.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum of 5 years of proven experience as a chef specializing in Indian cuisine
• Deep knowledge of Indian spices, herbs, cooking styles (tandoori, curry-based, vegetarian, etc.), and regional flavor profiles
• Strong understanding of kitchen operations and food safety standards
• Creative flair and passion for culinary innovation
• Ability to work under pressure and deliver high-quality food consistently
• Team player with good communication and leadership skills

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.