Responsibilities:

• Prepare and cook a diverse range of Indian dishes with precision and creativity.
• Oversee kitchen operations, ensuring the highest standards of food quality and presentation.
• Collaborate with the culinary team to develop new menu items and innovative dishes.
• Maintain a clean and organized kitchen environment, following all health and safety guidelines.
• Train and mentor junior kitchen staff to uphold our culinary standards.

Requirements:

• Proven experience as an Indian cuisine chef or chef de partie.
• In-depth knowledge of Indian cooking techniques, spices, and regional cuisines.
• Strong organizational and leadership skills.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Culinary qualifications and certifications are a plus.