North Indian Curry and Tandoor Head Chef

A North Indian Curry and Tandoor Head Chef

leads kitchen operations, specializing in authentic Mughlai/North Indian cuisine and clay oven (Tandoor) techniques

. Key duties include creating menus (kebabs, naan, gravies), ensuring food quality and safety standards, managing inventory/food costs, and training staff. They require expert knowledge of marinades and spices.

Key Responsibilities

• Culinary Leadership: Design authentic, seasonal North Indian menus, including specialized Tandoor items (kebabs, tikkas, naan) and traditional gravies.
• Tandoor Expertise: Expertly manage clay ovens, controlling temperatures to cook meat, fish, and breads.
• Operational Management: Oversee daily, fast-paced kitchen operations, including mise-en-place,, inventory control, and food preparation.
• Quality & Hygiene: Enforce strict hygiene and safety regulations (e.g., SFA standards in Singapore), ensuring consistent, high-quality food presentation.
• Staff Management: Train, supervise, and mentor kitchen assistants and cooks.
• Cost Control: Monitor food and labor costs, manage suppliers, and minimize waste.

Requirements

• Proven experience as a Head Chef or Specialist Chef in North Indian cuisine.
• Extensive experience with Tandoor cooking and traditional marination techniques.
• Knowledge of food safety regulations.
• Leadership skills and the ability to manage a fast-paced, hot kitchen environment.