A North/South Indian Curry and Tandoor Chef
prepares authentic regional dishes, manages tandoor oven temperatures, and oversees kitchen operations
. Key duties include crafting curries, tikkas, and naans, ensuring high hygiene standards, managing inventory, and training staff for consistent, high-quality service.
Key Responsibilities
- Culinary & Tandoor Operations: Expertly prepare North Indian (curries, Mughlai) and South Indian dishes, including proper handling of the Tandoor (clay oven) for breads and kebabs.
- Quality Control & Safety: Ensure food quality, consistent taste, and adherence to sanitation standards (e.g., SFA standards).
- Inventory & Cost Control: Manage raw ingredient stock, place orders, and minimize wastage.
- Staff Management: Lead, train, and schedule kitchen staff to maximize efficiency.
- Menu Development: Create or innovate menu items, including vegetarian and non-vegetarian options.
Requirements
- Experience: Proven experience (often 3-5 years) in North and South Indian cuisine, including tandoor expertise.
- Skills: Strong knowledge of spices, traditional cooking techniques, and inventory management.
- Education: Culinary certification or hotel management diploma is typically required.
Work Conditions
- Usually requires working shifts, weekends, and public holidays.
- High-intensity, fast-paced environment.
