Responsibilities:

• Prepare and cook authentic Indian cuisine dishes according to established recipes and standards.
• Assist the Head Chef in menu planning and development, offering creative input to enhance Indian cuisine offerings.
• Supervise and train junior kitchen staff, ensuring they adhere to food safety and hygiene standards while mastering Indian cooking techniques.
• Manage inventory levels and order supplies to ensure uninterrupted kitchen operations.
• Ensure all Indian dishes leaving the kitchen are of high quality, properly plated, and presented according to established standards.
• Monitor food costs and wastage, implementing strategies to minimize expenses while maintaining quality.
• Collaborate with kitchen team members to ensure smooth coordination during busy service periods.
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations at all times.

Qualifications:

• Proven experience as a Chef de Partie or similar role, specializing in Indian cuisine.
• Deep understanding of Indian cooking techniques, spices, and flavors.
• Culinary degree or relevant certification from a recognized institution preferred.
• Strong leadership and communication skills, with the ability to effectively train and supervise kitchen staff.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Attention to detail and a passion for delivering authentic Indian culinary experiences.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of food safety and sanitation regulations.