Key Responsibilities

- Food Preparation &
- Cooking:

Prepare authentic Indian dishes from scratch, including mastering spice blends (masalas), tandoor cooking, slow-simmered curries, and regional breads or rice.

- Menu Development &

- Innovation:

Collaborate with management to design seasonal menus, special event catering, and set dietary adaptations.

- Quality &

- Taste Control:

Ensure consistent flavor, aroma, texture, and plate presentation for every dish leaving the kitchen.

- Kitchen Operations &

- Inventory:

Monitor stock levels, order raw ingredients and spices, inspect freshness, and minimize food waste.

- Staff Training &

- Supervision:

Train junior cooks, Commis, and kitchen assistants, delegating prep tasks during busy service hours.

- Hygiene &

- Safety Compliance:

Maintain strict adherence to food safety, sanitation, and HACCP/local health regulations.

Requirements &

- Qualifications

- Experience:



Proven professional experience as an Indian Chef, Cook, or specialized role (e.g., Tandoor Chef, South/North Indian Chef) in a hotel, resort, or restaurant.

- Culinary Knowledge: Deep familiarity with Indian culinary traditions, regional cuisines, spice profiling, and traditional cooking techniques.

- Education: Culinary arts diploma, degree, or equivalent practical kitchen experience.

- Certifications: Valid food handler's certificate or food safety training.

- Soft Skills: Strong leadership, teamwork, time management, and the ability to perform under the high-pressure environment of a commercial kitchen.

Pay: ₹20,000.00 - ₹25,000.00 per month

Perks

- Flexible schedule

- Food provided

Work Location: In person

📌 indian chef (Durg)
🏢 Hotel Vivanz Palace
📍 Durg