Turkish Indian Curry and Tandoori Executive Chef

An Executive Chef for a Turkish, Indian curry, and tandoori kitchen

leads multi-cultural culinary operations, balancing Middle Eastern and South Asian flavor profiles, traditional clay oven techniques, and full kitchen management.

Key Responsibilities

Culinary Execution & Menu Development

• Cross-Culinary Mastery: Design and oversee authentic menus featuring Turkish specialties (kebabs, meze, pide, grilled meats) alongside North Indian rich gravies, specialty curries, biryanis, and tandoori items.
• Tandoor & High-Heat Oversight: Manage clay oven (tandoor) temperatures for baking flatbreads (naan, roti) and grilling marinated meats or paneer (tikkas, kebabs).
• Spice & Marinade Standards: Standardize complex spice blends (masalas), herb profiles, and specialized yogurt or oil marinades unique to both culinary traditions.
• Recipe Standardization: Establish portion sizes, preparation workflows, and strict presentation benchmarks to guarantee consistent quality.

Kitchen & Operational Management

• Kitchen Operations: Direct daily prep (mise-en-place), workflow coordination, and service pacing in high-volume, fast-paced environments.
• Cost & Inventory Control: Manage food wastage, track stock inventory, negotiate with suppliers, and maintain food and labor cost budgets.
• Safety & Hygiene Compliance: Enforce local health, sanitation, and food safety regulations (such as SFA guidelines) across all kitchen stations.

Leadership & Staff Training

• Team Supervision: Hire, mentor, and supervise sous chefs, line cooks, and specialized assistant tandoor/curry cooks.
• Skill Development: Train kitchen personnel in proper Turkish cooking methods, Indian spice balancing, and safe tandoor equipment handling.

Requirements & Qualification

• Experience: Minimum 4 to 5 years of senior culinary leadership experience in multi-cuisine or specialized Middle Eastern/Indian restaurants.
• Technical Knowledge: Deep expertise in both clay-oven operations and complex spice/herb management.
• Certifications: Valid food hygiene certification and leadership credentials in culinary arts or hospitality management