Key Responsibilities

- Cooking: Prepare authentic Indian curries, gravies, biryanis, and traditional side dishes.
- Mise en Place: Manage daily prep work, including spice grinding, tempering (tadka), marinating, and slow-cooking (dum).
- Section Management: Oversee inventory levels, track spice stocks, and minimize food wastage.
- Quality & Safety: Maintain strict compliance with food safety and hygiene regulations.
- Team Leadership: Train and supervise junior commis chefs and coordinate with the head chef on menu execution. [1, 2]

Requirements & Qualifications

- Experience: Minimum 2 to 4 years of professional kitchen experience specializing in regional Indian or North/South Indian cuisine.
- Skills: Deep knowledge of Indian spice profiles, traditional cooking methods, and portion control.
- Attributes: Strong organizational abilities, teamwork, and the ability to work under pressure during peak service hours.

Pay: ₹28,000.00 - ₹30,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 Indian curry chef (India)
🏢 First Fiddle F&B
📍 India