Experienced Chef – Indian Cuisine

1. Detailed Work Profile

Lead daily kitchen operations with a focus on authentic North & South Indian cuisine.

Oversee food preparation, cooking, plating, menu execution, and quality control.

Plan menus, manage food costing, and ensure optimal inventory and stock control.

Maintain the highest hygiene and food safety standards inside the kitchen.

Supervise, guide, and mentor junior kitchen staff.

Ensure consistent taste, presentation, and exceptional guest satisfaction.

Coordinate with management for menu updates, promotions, and special events.

2. Education Requirements

Graduation: Not mandatory

Post-Graduation: Not required

Special Courses: Diploma or Bachelor’s in Hospitality / Culinary Arts (preferred)

3. Personal Attributes

Warm, guest-focused attitude with a passion for authentic flavors and culinary traditions.

Creativity in menu planning and presentation.

Strong leadership skills and ability to guide the kitchen team effectively.

Calm, composed, and organized in a high-pressure kitchen environment.

4. Communication Skills

Good communication required for team coordination.

Languages: English & Hindi preferred; Malayalam is an added advantage.

5. Key Competencies (Knowledge, Skills, Attitude & Behavior)

Expertise in North & South Indian dishes, ingredients, and regional spices.

Strong knowledge of food safety practices, HACCP, and kitchen hygiene standards.

Skilled in menu engineering, portion control, and cost management.

Excellent time management and ability to handle high-volume service.

Ability to train, mentor, and support junior chefs.

High standards of grooming, cleanliness, and work discipline.

Flexible, adaptable, and supportive across departments when required.

Ability to organize kitchen tasks efficiently with focus on service flow.