Indian Chef Job Duties and Responsibilities

- Plan, organize, direct, and oversee all kitchen operations across all departments including curry section, tandoor section, South Indian section, and Indo-Chinese section.
- Prepare and cook authentic North Indian, South Indian, Tandoori, Indo-Chinese, and Indian curry cuisine according to restaurant standards.
- Specialize in North Indian cuisine, including rich gravies, traditional curries, lentil dishes, paneer preparations, and slow-cooked signature recipes using authentic spices and cooking techniques.
- Specialize in South Indian cuisine, including traditional breakfast items, rice-based dishes, lentil preparations, chutneys, and regional-style curries with authentic flavors and consistency.
- Prepare and cook biryani varieties, including layered rice dishes prepared with aromatic spices, herbs, and traditional cooking methods, ensuring consistency in taste, aroma, and presentation.
- Supervise preparation of all biryani stations including rice preparation, margination, spice blending, and dum cooking techniques.
- Prepare traditional Indian breads including Naan, Tandoori Roti, Kulcha, Paratha, and Roomali Roti.
- Operate and maintain all commercial kitchen equipment safely and ensure proper functioning of all kitchen stations.
- Develop and update menus, create daily specials, standardize recipes, and ensure consistency in food quality, taste, and presentation.
- Develop specialty menus and featured dishes for seasonal promotions, catering functions, food festivals, and special events.
- Oversee coordination between all kitchen sections to ensure smooth and timely food service.
- Estimate food requirements and costs, control food waste, and assist with inventory management and purchasing.
- Lead kitchen operations by supervising, coordinating, and supporting all kitchen staff across all departments during daily service.




- Promote strong teamwork and collaboration among all kitchen staff to ensure smooth and efficient kitchen workflow.
- Assign tasks to cooks and kitchen helpers across all sections and ensure timely completion of food preparation and service.
- Train, supervise, mentor, and evaluate kitchen staff from all departments.
- Conduct staff training on food preparation techniques, recipe standards, food presentation, hygiene practices, customer service expectations, and workplace safety procedures.
- Work closely with front-of-house staff to ensure accurate order execution and timely food delivery.
- Resolve kitchen operational issues across all departments and maintain a positive, team-oriented work environment.
- Ensure compliance with food safety regulations, sanitation standards, HACCP principles, and workplace health and safety requirements.
- Conduct and follow Job Safety Analysis (JSA) procedures and implement safe work practices to minimize workplace hazards and injuries.
- Maintain a clean, organized, sanitary, and safe kitchen environment across all departments at all times.
- Monitor inventory levels, inspect food ingredients for quality and freshness, and ensure proper storage and stock rotation for all kitchen sections.
- Coordinate food preparation for catering orders, banquet functions, food festivals, and special events.
- Perform live cooking demonstrations and interactive food presentations for customers, catering events, and food festivals when required.
- Participate in food festivals, cultural events, promotional activities,



and culinary exhibitions to showcase authentic Indian cuisine and enhance customer engagement.
- Communicate professionally with customers regarding menu selections, dietary restrictions, food allergies, special requests, and catering requirements.
- Assist management in addressing customer feedback and maintaining high levels of customer satisfaction.
- Monitor kitchen operations during busy service periods to ensure timely and efficient food service.
- Maintain high standards of food quality, taste, presentation, portion control, and consistency.
- Follow company policies, standard operating procedures, and quality assurance standards.
- Assist management with menu innovation, business growth initiatives, and continuous improvement of kitchen operations.

Requirements

- 5 and More years of experience as an Indian Chef managing multiple kitchen sections.
- Strong expertise in North Indian and South Indian cuisine, including traditional curries, rice dishes, spices, and regional cooking techniques.
- Strong experience in preparing biryani varieties using authentic dum cooking and layered preparation methods.
- Experience supervising multi-section kitchen operations in a high-volume restaurant.
- Expertise in Indian bread making, including Roomali Roti and other traditional breads.
- Strong leadership, team management, and supervisory skills across multiple kitchen stations.
- Ability to work effectively as part of a team while also leading overall kitchen operations.
- Experience handling catering operations, banquet functions, food festivals, and high-volume food production.
- Solid customer service and communication skills.
- Knowledge of food safety, sanitation, HACCP, inventory control, and workplace safety practices.
- Ability to manage multiple kitchen sections efficiently in a fast-paced environment while maintaining high-quality standards.

Pay: $37.00-$40.00 per hour

Work Location: In person

📌 Chef (Canada)
🏢 Shahi Manjil
📍 Canada