An Indian Head Chef leads the culinary team, curating authentic menus (tandoori, curries, biryanis) while ensuring high-quality, consistent food production, strict sanitation, and cost-effective inventory management. They manage staff training, work under pressure, and innovate dishes to meet customer preferences and restaurant standards.

- Culinary Leadership: Create and refine authentic Indian menus, featuring regional specialties.
- Operational Management: Oversee all kitchen operations, including preparation, cooking, and plating.
- Quality Control: Ensure consistent food quality, taste, and presentation.
- Staff Training & Supervision: Manage, mentor, and train junior chefs and kitchen staff.
- Inventory & Cost Control: Monitor food stock, place orders, and manage food costs to ensure profitability.
- Safety & Sanitation: Maintain strict adherence to food safety, hygiene, and health regulations.

Job Type: Full time

Pay: ₹40,000.00 - ₹70,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Indian chef (India)
🏢 Gallops Restaurant
📍 India