A North and South Indian Curry & Tandoori Chef
Prepares authentic regional Indian dishes, manages high-heat tandoor clay ovens, and maintains kitchen quality and food safety standards.
Key Responsibilities
- Curry & Gravy Preparation: Cook traditional North and South Indian gravies, specialty curries, regional dishes (such as Andhra or Nellore specialties), and rice/biryani items.
- Tandoor Station Management: Operate and regulate clay tandoor ovens to bake breads (naan, roti) and grill marinated meats, seafood, or paneer (tikkas, kebabs).
- Marinades & Masalas: Master and prepare custom spice blends, herb pastes, and yogurt marinades for meats and vegetables.
- Station & Batch Cooking: Handle high-volume orders during peak lunch and dinner hours while keeping buffet or service lines replenished.
- Kitchen Hygiene & Safety: Follow local food safety regulations (such as SFA guidelines), keep equipment clean, and reduce food waste.
- Inventory & Prep: Monitor stock levels, handle food storage properly, and assist with daily mise-en-place.
Requirements & Qualifications
Experience: Typically, 5 to 10+ years of hands-on experience in Indian or hotel-style restaurant kitchens.
Regional Specialization: Strong background in North Indian rich gravies/tandoori items alongside South Indian specialties (such as Andhra curries, Dum Biryani, or dosai/prata stations depending on the venue).
Technical Skills: Deep familiarity with Indian spices, traditional cooking methods, and clay oven temperature control.
Work Ethic: Ability to work in a fast-paced environment, stand for long shifts, and coordinate smoothly with team members