A North Indian Curry and Tandoor Head Chef
leads all kitchen operations, specializing in authentic clay oven (tandoor) techniques, rich gravies, and traditional breads
. Key responsibilities include creating menus, perfecting spice blends/marinades, managing inventory, ensuring strict hygiene standards (e.g., SFA standards), and training staff for consistent, high-quality food output.
Key Responsibilities and Duties
- Culinary Leadership: Develop, create, and execute authentic North Indian/Mughlai menus, focusing on kebabs, tikkas, and rich curries.
- Tandoor Expertise: Expertly operate and maintain tandoor ovens (charcoal or gas), ensuring precise temperature control for cooking meats, fish, and breads (naan, roti).
- Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory management, and food preparation.
- Staff Training: Recruit, train, supervise, and mentor junior chefs, cooks, and kitchen assistants.
- Quality Control: Ensure all food meets high-quality, authentic, and consistent standards before service.
- Food Safety: Enforce strict hygiene, sanitation, and safety regulations.
- Cost Management: Monitor food and labor costs, manage suppliers, and minimize waste.
Required Skills and Experience
- Expertise: Deep knowledge of traditional North Indian cooking techniques, spice blending, and marinated, slow-cooked flavors.
- Experience: Previous experience as a head chef or senior chef specializing in tandoor and curry, often requiring at least 3-5+ years.
- Leadership: Strong team management abilities in a high-pressure, fast-paced environment.
- Operational Proficiency: Experience with inventory management and food cost control.
