CHEF

Culinary Expertise: Prepare high-quality, authentic North Indian and South Indian cuisine using traditional cooking techniques.

Spice Mastery: Demonstrate expert knowledge of the properties and applications of herbs and spices to achieve traditional flavor profiles.

Quality Assurance: Ensure all dishes are prepared fresh to order while maintaining strict adherence to food safety and quality standards.

Kitchen Leadership: Oversee daily kitchen operations, including the supervision, training, and coaching of junior culinary staff.

Operational Planning: Manage inventory, monitor stock rotation, and coordinate ingredient orders to ensure seamless daily preparation.

Menu Innovation: Design and introduce new dishes and seasonal menus to enhance the dining experience.

Cost Control: Monitor portion sizes and implement waste-reduction strategies to maintain kitchen profitability.

Adaptability: Ability to thrive in high-pressure environments and maintain a flexible schedule, including split shifts.