A North Indian Curry and Tandoor Executive Chef
leads kitchen operations, specializing in authentic dishes like kebabs, naan, and rich gravies using traditional tandoor (clay oven) techniques
. Responsibilities include developing menus, managing inventory and costs, training staff, and ensuring strict hygiene, safety, and quality standards.
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Key Responsibilities
- Culinary Leadership & Menu Development: Creating and innovating North Indian, Mughlai, or Punjabi menus, perfecting spice blends, marinades, and signature recipes.
- Tandoor & Curry Specialization: Expertly managing the clay oven for various kebabs, tandoori meats, and breads (naan, roti), alongside preparing authentic, slow-cooked curries and gravies.
- Kitchen Operations Management: Overseeing daily kitchen operations, including food preparation, plating, and ensuring prompt, high-quality service.
- Staff Training & Supervision: Recruiting, training, and motivating the culinary team on techniques, hygiene, and safety standards.
- Cost & Inventory Control: Managing food and labor costs, purchasing supplies, controlling inventory, and maintaining a budget.
- Quality & Safety Assurance: Ensuring strict adherence to food safety, sanitation regulations, and consistent food quality. foundit.sg +6
Requirements
- Proven experience as an Executive Chef or similar role, with deep knowledge of North Indian cuisine.
- Mastery of the Tandoor oven and traditional Indian cooking techniques.
- Strong leadership, interpersonal, and communication skills.
- Ability to work in a fast-paced environment and handle customer feedback
