Location: Maidstone
Position Summary: The Indian Chef is responsible for planning, preparing, and presenting authentic Indian cuisine with consistency and high quality. This role requires expertise in regional Indian dishes, spices, and cooking techniques while ensuring kitchen efficiency, food safety, and guest satisfaction. The Indian Chef will collaborate with the Executive Chef and F&B team to design menus, maintain standards, and create memorable dining experiences.
Key Responsibilities
Culinary Preparation & Menu Development
Prepare and cook authentic Indian dishes with expertise in regional specialties (North Indian, South Indian, Mughlai, tandoor, etc.).
Design and develop innovative menus and seasonal offerings while maintaining traditional authenticity.
Ensure consistent portioning, taste, and presentation of all dishes.
Collaborate with the Executive Chef and F&B team on menu pricing, promotions, and banqueting menus.
Kitchen Operations
Manage daily kitchen operations within the Indian cuisine section.
Ensure proper use of traditional equipment (tandoor, curry stations, grills, etc.).
Monitor food stock, storage, and inventory for the Indian kitchen.
Support cost control by minimizing wastage and optimizing ingredient use.
Quality, Hygiene & Safety
Maintain the highest standards of food hygiene, safety, and sanitation.
Ensure compliance with HACCP and hotel health & safety guidelines.
Conduct regular quality checks on raw materials and prepared dishes.
Team Management & Training
Train and supervise junior chefs, cooks, and kitchen staff in Indian cuisine preparation.
Provide guidance on cooking techniques, recipe execution, and plating.
Foster a positive, team-oriented kitchen environment.
Guest Engagement & Experience
Interact with guests to understand preferences and customize dishes when required.
Assist in creating signature dishes and themed food festivals to enhance guest experiences.
Support F&B promotions with live cooking demonstrations or chef’s specials.
Skills & Competencies
Expertise in Indian cuisine (regional specialties, spices, and cooking methods).
Strong culinary creativity with menu innovation ability.
Knowledge of food cost control and kitchen management.
Excellent organizational and time-management skills.
Ability to work under pressure and maintain consistency.
Strong leadership, training, and communication skills.
Qualifications
Culinary degree/diploma from a recognized institution preferred.
5–8 years of professional experience in Indian cuisine, with at least 2–3 years in a supervisory or Chef role.
Proven experience in hotels, resorts, or fine-dining Indian restaurants.
Knowledge of tandoor operations and regional Indian specialties is essential.
Flexibility to work shifts, weekends, and events.