Core Responsibilities

- Section Management : Take full charge of a specific kitchen station (e.g., Tandoori, Curry, or North/South Indian sections). [1, 2]
- Food Preparation : Prepare and cook authentic Indian dishes according to standardized recipes, ensuring flawless taste, aroma, and presentation. [1, 2]
- Quality Control : Monitor the quality of all ingredients and enforce standard portion control to reduce wastage and control food costs. [1, 2]
- Hygiene & Safety : Ensure the workstation strictly complies with food hygiene and safety standards, including FSSAI compliance and HACCP protocols. [1, 2, 3]
- Staff Supervision : Mentor, train, and delegate tasks to junior kitchen staff (Commis I, II, III) working under you. [1, 2]
- Inventory Management : Conduct regular stocktakes for your section, monitor ingredient freshness, and raise purchase requests to maintain optimal inventory levels. [1, 2, 3]
- Menu Collaboration : Assist the Sous Chef and Head Chef in developing new recipes,



seasonal specials, and menu refinements. [1, 2, 3]

Key Requirements & Skills

- Education : Diploma or degree in Hotel Management (BHM) or culinary arts is preferred.
- Experience : Typically 3-5 years of experience in a commercial kitchen, with a proven track record as a Demi Chef de Partie or CDP in Indian cuisine.
- Culinary Expertise : In-depth knowledge of Indian spices, regional flavors, and specialized cooking techniques (e.g., Tandoor cooking, slow-cooking for gravies, tempering).
- Team Skills : Strong organizational and leadership skills with the ability to remain calm in a fast-paced, high-pressure workplace.
- Compliance : Up-to-date knowledge of safe food handling, storage, and proper sanitation practice

Pay: ₹20,000.00 - ₹28,000.00 per month

Work Location: In person

📌 Indian Chef (Powai)
🏢 STREETVIEW FOODS
📍 Powai