NORTH INDIAN CURRY AND TANDOOR HEAD CHEF

A North and South Indian Curry & Tandoor Head Chef

leads all kitchen operations for a restaurant serving dual-regional Indian menus, managing high-volume service, clay-oven stations, and kitchen staff

Key Responsibilities

• Culinary Leadership & Menu Development: Design, standardize, and execute authentic seasonal menus spanning North Indian rich gravies/Mughlai dishes alongside South Indian specialties (such as Andhra/Nellore curries, Dum Biryani, and tiffin/dosai items where applicable).
• Tandoor Station Management: Oversee and regulate clay tandoor ovens to properly bake breads (naan, roti) and grill marinated meats, seafood, and paneer (tikkas, kebabs).
• Masalas & Marinades: Master and prepare custom spice blends, herb pastes, and yogurt or regional spice marinades from scratch.
• Kitchen & Staff Operations: Direct daily prep (mise-en-place), manage peak-hour lunch and dinner services, replenish buffet/service lines, and train or mentor kitchen assistants.
• Cost & Inventory Control: Monitor stock levels, handle proper food storage, manage supplier orders, and actively minimize kitchen food waste.
• Hygiene & Safety Compliance: Enforce local health and sanitation regulations

Requirements & Qualifications

• Experience: Typically 5 to 10+ years of hands-on experience in Indian or hotel-style restaurant kitchens.
• Regional Mastery: Deep proficiency in both North Indian gravies/tandoori work and South Indian regional cooking styles.
• Technical Skills: Extensive knowledge of traditional spice profiles, batch cooking, and precise clay-oven temperature control.
• Physical & Team Stamina: Ability to work long shifts in a fast-paced environment and coordinate smoothly with front- and back-of-house teams