Key Responsibilities

- Food Preparation: Cook authentic North Indian, South Indian, or regional dishes—including gravies, tandoori items, curries, biryanis, breads, or breakfast specialties—following standard recipes.
- Mise en Place: Organize and prep the station completely before service times for breakfast, lunch, or dinner.
- Quality Control: Check food taste, portion sizes, and plate presentation before it leaves the kitchen.
- Staff Supervision: Train, direct, and guide Commis chefs and kitchen assistants assigned to the Indian section.
- Inventory & Stock Management: Monitor ingredients, manage stock rotation, and order supplies while preventing waste and controlling costs.
- Hygiene & Safety:



Maintain strict cleanliness and food safety guidelines according to local regulations like FSSAI standards.

Requirements & Qualifications

- Experience: 3 to 6 years of hands-on experience in Indian kitchen operations within hotels, resorts, cloud kitchens, or fine-dining restaurants.
- Skills: Deep knowledge of Indian spice blends (masalas), curry bases, regional recipes, and protected knife-handling.
- Education: A diploma or certification in Hotel Management or Culinary Arts is preferred.

Pay: ₹20,000.00 - ₹30,000.00 per month

Work Location: In person

📌 Indian Chef de Partie (CDP) (India)
🏢 The Heritage Club - Tripura Castle Hotel
📍 India