Chef de Cuisine – Indian Cuisine (Luxury Hotel)

About the role

The Chef de Cuisine – Indian will lead the Indian kitchen operations at a luxury hotel, delivering authentic regional flavours, high‑quality dishes and consistent presentation across all dining venues.

Key responsibilities

• Oversee all aspects of Indian kitchen operations, ensuring culinary excellence and strict food‑safety standards.
• Develop and execute innovative Indian menus that reflect authentic regional cuisines while meeting guest preferences and dietary requirements.
• Lead, mentor and train the Indian culinary team, fostering a culture of creativity and continuous improvement.
• Maintain rigorous quality control through regular tastings, inspections and adherence to plating guidelines.
• Manage food costs, inventory and procurement, building strong relationships with suppliers to secure optimal ingredient quality.
• Ensure compliance with food‑safety, hygiene and health regulations, conducting audits and staff training.
• Collaborate with restaurant, banquet and other hotel departments to deliver exceptional dining experiences.
• Monitor guest feedback and adjust offerings to enhance satisfaction and uphold the hotel’s culinary reputation.

Required profile

• Diploma or Bachelor’s degree in Hotel Management, Culinary Arts or a related field.
• Minimum 6–10 years of experience in Indian cuisine within luxury hotels or fine‑dining establishments, with proven leadership experience.

Required skills

• Extensive knowledge of Indian regional cuisines, spices and cooking techniques.
• Ability to lead, mentor and train large culinary teams in high‑volume, high‑standards environments.