Indian Chef
Key Responsibilities
- Food Preparation & Cooking: Prepare, cook, and present high-quality Indian dishes, including appetizers, mains (North/South Indian, tandoori, curries), and desserts, according to established recipes and presentation standards.
- Menu Development: Assist in designing, updating, and innovating the menu, incorporating seasonal specials and authentic regional flavors.
- Spice & Ingredient Management: Manage the authentic blending of spices and ensure proper inventory and storage of specialized Indian ingredients.
- Kitchen Operations: Oversee daily kitchen preparation (mise en place) and ensure food is served promptly without compromising quality.
- Hygiene & Safety: Maintain strict cleanliness, hygiene, and food safety standards (HACCP) across all food preparation areas.
- Stock & Cost Control: Monitor inventory levels, minimize food waste, and assist in ordering kitchen supplies while maintaining cost efficiency.
Qualifications & Experience
- Education: A Degree or Diploma in Culinary Arts, Hospitality Management, or equivalent professional kitchen experience is preferred.
- 2–5 years of proven experience as an Indian Chef, specializing in Indian cuisine.
- Culinary Expertise: In-depth knowledge of authentic Indian culinary techniques, spice blending, and regional cuisines (e.g., Mughlai, Punjabi, South Indian, Coastal).
- Skills: Strong communication, leadership, and time-management skills; ability to work efficiently under pressure in a fast-paced environment.
Method of Application
Interested and qualified candidates should send their CV and photograph to: jobs@boltonwhitegroup.com using Job title as subject of the email.