Minimum 5 years of professional kitchen experience, preferably in Indian restaurants or multi-outlet operations.
Bachelor’s degree in Hotel Management or Culinary Arts preferred.
Strong knowledge of North Indian cuisine, traditional recipes, curries, gravies, and tandoor cooking.
Proven experience in menu planning, recipe development, and recipe standardisation.
Ability to manage multiple kitchens while maintaining consistent food quality.
Strong leadership, staff management, and team-training skills.
Knowledge of food costing, budgeting, inventory control, and waste reduction.
Good understanding of food hygiene, HACCP, and food safety regulations.
Strong planning, organisation, problem-solving, and decision-making skills.
Ability to work under pressure and meet operational deadlines.
Professional, disciplined, accountable, and team-oriented approach.
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