Head Chef (Indian Cuisine)

Job Summary We are hiring an experienced Head Chef – North Indian Cuisine to lead our kitchen operations. The ideal candidate must have strong expertise in authentic North Indian food, including curries, tandoor items, and breads, with the ability to manage kitchen teams, control food costs, and maintain consistent quality. Key Responsibilities • Prepare and oversee authentic North Indian dishes including Punjabi, Mughlai, Awadhi, and Delhi-style cuisine. • Handle North Indian gravies such as makhani, korma, kadai, bhuna, masala, and handi. • Supervise tandoor operations (naan, roti, kulcha, kebabs, tikkas). • Plan menus, standardize recipes, portion sizes, and plating. • Manage daily kitchen operations and ensure smooth service during peak hours. • Train, supervise, and lead kitchen staff (Sous Chefs, CDPs, Commis, Helpers). • Control food costs, reduce wastage, and manage inventory. • Ensure kitchen hygiene and food safety as per FSSAI standards. • Handle customer feedback and maintain high food quality standards. Requirements • Proven experience as Executive Chef / Head Chef – North Indian Cuisine. • Strong knowledge of Indian spices, marination, tempering, and slow-cooking techniques. • Experience managing high-volume kitchens. • Leadership, team management, and planning skills. • Knowledge of food safety and hygiene standards. Qualifications • Diploma/Degree in Culinary Arts or Hotel Management (preferred). • 8–12 years of total kitchen experience. • 3–5 years in a senior chef role. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Work Location: In person