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 skilled 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: Robust organizational abilities, teamwork, and the ability to work under pressure during peak service hours.

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

Perks
Food provided

Work Location: In person

📌 Indian Curry Chef Gorakhpur (India)
🏢 First Fiddle Fu0026B
📍 India