Key Responsibilities
Food Preparation: Prepare North Indian gravies, curries, tandoori items (kebabs, paneer tikkas), and Indian breads (naan, kulcha, roti) following standard recipes.
Station Management: Handle daily mise-en-place, maintain ingredient stock levels for the North Indian/tandoor station, and track inventory.
Quality & Consistency: Ensure uniform taste, portion control, and presentation during peak service hours.
Kitchen Hygiene & Safety: Follow HACCP guidelines, practice FIFO (First-In, First-Out) rotation for food storage, and keep the work area clean.
Team Support: Train and guide junior kitchen staff (Commis 2 and Commis 3) and assist senior chefs when needed.

Requirements & Qualifications
Experience: Typically 2 to 4+ years of hands-on experience in a hotel, fine-dining restaurant,



or commercial North Indian kitchen.
Culinary Skills: Robust command over tandoor operations, spice blending, traditional gravies, and regional Indian techniques.
Education: A diploma or degree in Hotel Management or Culinary Arts is often preferred but not always mandatory if practical experience is robust.
Attributes: Good teamwork, physical stamina for long shifts in hot environments, and discipline

Pay: ₹24,000.00 - ₹26,000.00 per month

Benefits:
Versatile schedule
Food provided
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 North Indian Chef Hosur (India)
🏢 Bhavani's Vista By Icon
📍 India