Job Summary

We are seeking a passionate, skilled, and experienced Indian Chef to lead the preparation and execution of authentic Indian dishes in our restaurant kitchen. The ideal candidate has deep expertise in traditional and contemporary Indian culinary techniques, masters the Tandoor, Curry, or Tawa sections, and maintains strict standards of food quality, hygiene, and kitchen safety. You will play a key role in delivering exceptional flavors and consistent dining experiences to our guests.

Key Responsibilities1. Food Preparation & Culinary Execution

- Mastery of Cuisines: Prepare and cook a wide variety of authentic Indian dishes, ranging from rich North Indian gravies and Tandoori specialties to regional Indian delicacies (depending on restaurant concept).
- Section Management: Efficiently manage designated kitchen stations—including Tandoor, Curry, Tawa, or Prep—during peak service hours.
- Recipe & Quality Control: Ensure strict adherence to standardized recipes, portion sizes, presentation standards, and flavor profiles set by the Head Chef.
- Gravy & Base Preparation: Prepare foundational Indian culinary bases (such as makhani gravy, brown onion paste, ginger-garlic pastes, and assorted masalas) with precision.

2. Kitchen Operations & Hygiene

- Food Safety & Sanitation: Maintain pristine standards of cleanliness and hygiene at workstation counters, cutting boards, ovens, and refrigeration units, complying with FSSAI / local health regulations.




- Inventory & Stock Management: Monitor daily ingredient stock levels, inspect incoming raw produce and meats for freshness, and minimize food wastage through proper storage and FIFO (First-In, First-Out) methods.
- Equipment Maintenance: Properly handle and maintain commercial kitchen equipment (Tandoor ovens, grinders, burners, chillers) and report any maintenance needs immediately.

3. Team Collaboration

- Work harmoniously with commis chefs, kitchen helpers, and service staff to ensure smooth, timely order execution during rush hours.
- Assist the Head Chef in menu innovation, seasonal specials, and optimizing food costs.

Key Requirements & QualificationsMandatory Criteria

- Experience: 2-4 years of professional kitchen experience specializing in authentic Indian cuisine within a busy restaurant, hotel, or fine-dining environment.
- Education: Formal culinary diploma, certificate in hotel management, or equivalent hands-on qualified kitchen training.

Technical & Culinary Skills

- Deep expertise in Indian spice blending, marination techniques, and slow-cooking methods.
- Proven ability to handle high-temperature Tandoor ovens, open flames, and multi-burner ranges under high-pressure service.
- Strong knowledge of food safety, HACCP guidelines, and kitchen hygiene standards.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Indian Chef : Restaurant Experience (Mumbai)
🏢 Radhika Provision
📍 Mumbai