Indian Chef

Roles and responsibilities of an Indian Chef:

• Plan, prepare, and cook authentic Indian dishes, including regional specialties (e.g., North Indian, South Indian, Mughlai, Tandoori, and street-style foods).
• Create and standardize recipes to maintain consistency in taste and quality.
• Manage kitchen operations, including food preparation, cooking, and plating.
• Select, measure, and combine ingredients and spices to achieve traditional Indian flavors.
• Supervise and train junior kitchen staff and ensure smooth workflow.
• Monitor inventory, order supplies, and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness, and food safety in the kitchen.
• Innovate new dishes or adapt traditional recipes to suit customer preferences.
• Control food costs and minimize wastage through efficient practices.
• Collaborate with management on menu planning and seasonal offerings.