About the Role:
Key Responsibilities
- Prepare and cook a variety of Indian dishes with a focus on biryanis (Hyderabadi, Lucknowi, etc.), gravies, and appetizers.
- Develop, standardize, and maintain recipes ensuring taste and presentation consistency across batches.
- Manage mise-en-place, portioning, cooking timelines, and plating or packaging standards.
- Oversee kitchen staff, assign tasks, and ensure effective prep and service flow.
- Maintain hygiene and sanitation standards as per FSSAI regulations.
- Control food costs by managing wastage, stock rotation, and portion sizes.
- Collaborate with management on menu innovation, promotions, and seasonal specials.
- Ensure timely procurement and storage of raw materials with proper inventory control.
- Train junior cooks and kitchen helpers to ensure consistent product quality and teamwork.




- Coordinate with service or dispatch teams for smooth order execution.

Desired Qualifications & Skills
- Minimum 3-5 years of experience as an Indian Chef or Cook in QSR, restaurant, or catering setup.
- Expertise in biryani-making techniques (Dum style preferred), Indian curries, and popular starters (veg & non-veg).
- Strong understanding of spice blending, marination, and Indian culinary traditions.
- Ability to maintain taste consistency in high-volume production.
- Knowledge of kitchen safety, food hygiene, and stock management.
- Team leadership, time management, and hands-on operational efficiency.

Pay: ₹8,086.00 - ₹23,500.00 per month

Benefits:
- Flexible schedule

Work Location: In person

📌 Indian Chef Cdp (Gurugram)
🏢 Y Not Rolls
📍 Gurugram