Indian Chef
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4-5years
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Location: Dammam
Responsibilities
Design authentic regional menus (North South Coastal Mughlai Street-style and contemporary fusion) that balance flavour nutrition and food-cost targets.
Execute all Indian cookery methods (tandoor dum tawa sigri curry gravies biryani layering traditional tempering sweet preparation) with consistently high quality and presentation.
Direct day-to-day production allocate station duties and coordinate with purchase/stores to ensure timely mise-en-place and smooth service.
Enforce HACCP / FSSAI standards maintain cleaning schedules conduct temperature logs and guarantee safe food handling at every stage.
Forecast demand monitor wastage negotiate with vendors on Indian spices and specialty ingredients and keep dish-level food-cost within budget.
Coach commis chefs and cooks on recipes knife skills portioning and plating; foster a culture of discipline creativity and continuous improvement.
Present signature dishes during live counters or special events gather guest feedback and adjust flavours to local or dietary preferences.
Liaise with Front-of-House Banquets and Marketing teams for themed festivals buffet planning and promotional campaigns (e.g. Rajasthani Rasoi Week ).
Essential Qualifications
Degree / Diploma in Culinary Arts Hotel Management or equivalent trade certification with focus on Indian cuisine.
Valid Food Safety & Hygiene certification (FSSAI Level 2 or international equivalent).
Proven track record of supervising a brigade of at least 5 10 kitchen staff.
Sound knowledge of HACCP documentation allergen management and portion standardisation.
Skills Required
Mastery of spice profiling traditional prep techniques (bhunao tarka baghar) and regional cooking equipment (tandoor handi kadai).
Ability to balance authentic flavours with modern plating aesthetics and international guest expectations.
Strong team-building staff scheduling and bilingual communication skills (English plus Hindi/Tamil/other regional language).
Capable of handling -la-carte and banquet orders simultaneously while maintaining quality.
Skilled in recipe-wise costing yield management and supplier negotiation.
Keeps abreast of culinary trends (plant-based Indian wellness menus millet-based dishes) and adapts menus for dietary needs (vegan gluten-free Jain).
Employment Type
Full Time
