Prepare and cook authentic Indian dishes, including curries, biryanis, tandoori items, and regional specialties (e.g., Punjabi, South Indian, Mughlai, Rajasthani, etc.).
Develop and refine recipes to maintain consistency in taste and presentation.
Operate and maintain traditional Indian cooking equipment such as tandoor ovens.
Manage kitchen inventory, including spices, raw materials, and cooking supplies.
Ensure all food is prepared in accordance with health and safety standards.
Coordinate with kitchen staff and ensure timely food preparation during service hours.
Plan menus in consultation with management and suggest seasonal or festive specialties.
Train junior kitchen staff in Indian cooking techniques and kitchen protocols.
Monitor portion and waste control to maintain food cost.
Maintain cleanliness and organization of the kitchen area at all times.
Proven experience as an Indian Chef or Cook in a reputable kitchen.
In-depth knowledge of Indian culinary techniques, ingredients, and regional cuisines.
Experience with tandoor cooking and traditional Indian food preparation methods.
Ability to work in a fast-paced environment and handle pressure during busy hours.
Excellent time management and organizational skills.
Certification from a culinary school is a plus.
Knowledge of food hygiene and safety regulations.
Creativity in food presentation and recipe development.
Strong communication and team collaboration skills.
Flexibility to work shifts, weekends, and public holidays.
Passion for Indian cuisine and hospitality.