North Indian Chef (Commis 2/3) – Rajajinagar

About the role

We are looking for an experienced North Indian Chef (Commis 2/3) to lead the preparation of authentic North Indian dishes in our Rajajinagar kitchen. The role involves creating high‑quality gravies, tandoor items, biryanis, breads and thalis while maintaining strict hygiene standards and supporting the kitchen team.

Key responsibilities

• Prepare authentic North Indian dishes including gravies, starters, tandoor items, biryanis, breads and thalis with consistent quality.
• Lead and coordinate daily tasks with kitchen helpers, commis chefs and steward staff to ensure smooth workflow.
• Report directly to the Restaurant/Outlet Manager on operations, stock levels, menu adjustments and customer feedback.
• Assist in inventory management, portion control and waste minimisation to control food costs.
• Maintain food safety standards, station cleanliness and personal hygiene at all times.

Required profile

• 2–5 years of proven experience as a North Indian Chef in a restaurant, cloud kitchen or hotel.
• Deep knowledge of North Indian spices, marinades, gravy bases and tandoor techniques.
• Strong team‑management and interpersonal skills to handle pressure during busy service hours.
• High sense of responsibility and clear communication with reporting managers.
• Basic food‑safety knowledge (FSSAI guidelines preferred).

Required skills

• North Indian cuisine preparation
• Tandoor cooking
• Gravy and curry formulation
• Bread and thali assembly
• Inventory and portion control

What we offer

• Competitive monthly salary of ₹25,000 – ₹30,000 (negotiable based on experience and test performance).
• Duty meals provided during shifts.
• Performance incentives/bonuses.
• Growth opportunities within the business.