An Indian Head Chef leads the culinary team, curating authentic menus (tandoori, curries, biryanis) while ensuring high-quality, consistent food production, strict sanitation, and cost-effective inventory management. They manage staff training, work under pressure, and innovate dishes to meet customer preferences and restaurant standards.

- Culinary Leadership : Create and refine authentic Indian menus, featuring regional specialties.
- Operational Management : Oversee all kitchen operations, including preparation, cooking, and plating.
- Quality Control : Ensure consistent food quality, taste, and presentation.
- Staff Training & Supervision : Manage, mentor, and train junior chefs and kitchen staff.
- Inventory & Cost Control : Monitor food stock, place orders, and manage food costs to ensure profitability.
- Safety & Sanitation : Maintain strict adherence to food safety, hygiene, and health regulations.

Pay: ₹40,000.00 - ₹70,000.00 per month

Perks :

- Food provided
- Provident Fund

Work Location: In person

📌 Indian Chef (Mahalakshmi)
🏢 Gallops Restaurant
📍 Mahalakshmi