Chef

• Prepare and cook authentic Indian Hyderabadi dishes as per the restaurant's recipes and quality standards.
• Ensure consistency in taste, portion size, presentation, and quality of every dish served.
• Prepare ingredients, marinades, sauces, and spice blends according to established recipes.
• Maintain proper cooking temperatures and food handling procedures.

• Prepare dishes according to daily production schedules and customer orders.
• Ensure timely preparation and delivery of food during service hours.
• Assist in developing new menu items and improving existing recipes.
• Monitor food quality before serving.

• Organize kitchen workstations for efficient food preparation.
• Coordinate with kitchen staff to ensure smooth daily operations.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Ensure proper utilization of kitchen equipment and utensils.

• Follow strict hygiene, sanitation, and food safety standards.
• Ensure compliance with HACCP and local food safety regulations.
• Maintain cleanliness of workstations, equipment, and food preparation areas.
• Store food items properly to maintain freshness and prevent contamination.
• Monitor expiry dates and stock rotation using FIFO principles.

• Monitor kitchen inventory and report shortages.
• Minimize food wastage through efficient planning and portion control.
• Ensure proper storage of raw materials and prepared food.
• Assist in stock verification and inventory management.

• Work closely with kitchen assistants and service staff to ensure efficient operations.
• Maintain effective communication with the front-of-house team regarding customer requirements.
• Support junior kitchen staff with guidance and training when required.
• Maintain discipline and teamwork within the kitchen.

• Ensure every dish meets restaurant quality standards.
• Monitor food presentation and portion consistency.
• Resolve kitchen-related issues promptly to avoid service delays.
• Continuously maintain high standards of customer satisfaction.

• Minimum 10 years of experience as a Chef.
• Proven experience in preparing Indian Hyderabadi Cuisine.
• Experience working in hotels, restaurants, or catering establishments.
• Strong knowledge of traditional Indian cooking techniques and recipes.

• Formal graduation is not mandatory.
• Professional training in Indian Hyderabadi Cuisine is mandatory.
• Culinary certification will be an added advantage.

• Indian Hyderabadi Cuisine Preparation
• Food Preparation & Cooking Techniques
• Menu Execution
• Food Presentation
• Portion Control
• Kitchen Hygiene & Sanitation
• Inventory Management
• Food Storage Procedures
• Kitchen Equipment Handling
• Time Management

• Strong teamwork and collaboration
• Good communication skills
• Discipline and professionalism
• Ability to work under pressure
• Attention to detail
• Commitment to quality
• Strong work ethic
• Adaptability and flexibility

• Minimum 10 years of relevant experience as a Chef.
• Hands-on expertise in Indian Hyderabadi Cuisine.
• Good knowledge of food hygiene, sanitation, and food safety standards.
• Ability to maintain consistency in taste and food quality.
• Good communication skills for coordinating with kitchen and service staff.
• Proficiency in Hindi.
• Hardworking, disciplined, and capable of working in a fast-paced kitchen environment.
• Ability to work flexible shifts, weekends, and public holidays if required.

• Candidates with experience in authentic Indian or Hyderabadi restaurants will be preferred.
• Strong knowledge of traditional Indian spices and cooking methods.
• Passion for delivering high-quality food and exceptional customer satisfaction.
• Immediate or early joiners preferred.

Candidates from the following industries will be preferred:

• Restaurants
• Hotels
• Fine Dining
• Catering Services
• Cloud Kitchens
• Hospitality
• Indian Specialty Restaurants
• Banquet & Event Catering

• Food Quality & Taste Consistency
• Timely Order Preparation
• Customer Satisfaction
• Kitchen Hygiene Compliance
• Food Safety Compliance
• Food Cost & Waste Control
• Inventory Accuracy
• Kitchen Efficiency
• Team Collaboration
• Recipe Consistency
• Service Speed
• Overall Kitchen Productivity