A North Indian Curry and Tandoor Executive Chef
leads kitchen operations, focusing on authentic regional dishes, managing staff, controlling costs, and ensuring high quality and hygiene
. This role requires deep expertise in spice blends, tandoor (clay oven) cooking for items like kebabs and naan, and menu innovation to deliver traditional flavors and consistent excellence.
Key Responsibilities
- Culinary Leadership & Innovation: Develops authentic North Indian menus, creates new recipes, and perfects traditional techniques for gravies, curries, and breads (naan, roti).
- Tandoor Specialization: Expertly operates and manages clay ovens, controlling temperatures to cook kebabs, tikkas, and bread.
- Kitchen Operations Management: Oversees daily operations, including mise-en-place, ingredient preparation, and food service, ensuring efficiency and consistency.
- Staff Training & Supervision: Recruits, trains, and mentors kitchen staff on culinary techniques, hygiene, and safety standards.
- Quality & Cost Control: Implements strict quality checks (taste, presentation) and manages inventory, food costs, and supplier purchasing to optimize profitability.
- Hygiene & Safety: Enforces strict sanitation standards, such as Singapore SFA regulations, to maintain a safe kitchen environment.
