Key Responsibilities

Plan and design authentic Indian menus (including regional specialties: North, South, East, West) that cater to a variety of tastes and dietary preferences, Supervise and manage daily kitchen operations for Indian cuisine, ensuring high standards of food quality, presentation, and hygiene, Lead, train, and motivate the Indian kitchen team, ensuring proper delegation and effective communication, Monitor food cost, portion control, waste management, and inventory to ensure profitability, Coordinate with procurement for quality ingredients and ensure timely stock availability, Maintain compliance with all health, safety, and sanitation standards, Innovate and introduce seasonal or promotional Indian dishes in coordination with the F&B; and Executive Chef teams, Handle guest feedback professionally and make improvements accordingly, Work closely with banquet and event teams to design and execute Indian menus for functions and special occasions, Skills

Culinary Degree/Training

📌 Chef de Cuisine Indian (New Delhi)
🏢 Radisson Hotel Group
📍 New Delhi