North Indian Curry & Tandoor Executive Chef

TANDOORI KAZANA PTE. LTD.; Greater London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A well-known Indian restaurant in Greater London is seeking an Executive Chef to manage all kitchen operations. The ideal candidate will have proven experience in North Indian cuisine and tandoor cooking. This role focuses on preparing authentic dishes, overseeing kitchen staff, and ensuring high-quality standards. Responsibilities include quality control, staff training, and menu development. Candidates should possess strong leadership skills and a commitment to food safety. Competitive package offered.

Qualifications

• Proven experience in North Indian cuisine and tandoor cooking.
• Deep understanding of Indian spices and authentic cooking methods.
• Strong leadership, management, and organizational skills.
• Commitment to food safety and hygiene standards.

Responsibilities

• Prepare and present authentic North Indian dishes and master traditional tandoor techniques.
• Oversee daily kitchen operations and manage staff schedules.
• Implement quality checks and manage customer feedback.
• Create new recipes and develop seasonal specials.
• Recruit, train, and supervise culinary team members.

Skills

North Indian cuisine expertise

Tandoor cooking skills

Leadership

Food safety standards compliance

Job description

A North Indian Curry & Tandoor Executive Chef

manages all kitchen operations, specializing in authentic dishes like kebabs, curries, naan attrs, and rice, focusing on quality, staff training, menu development, and cost control, requiring deep expertise in spice blends, tandoor cooking, and hygiene standards for consistent, high-quality Indian cuisine.

Key Responsibilities

• Culinary Expertise: Preparing and presenting authentic North Indian dishes, mastering traditional tandoor (clay oven) techniques,wards, spice blends, marinades, and ensuring consistency in taste and presentation.
• Kitchen Management: Overseeing daily operations, directing food preparation, managing kitchen staff schedules, and handling administrative tasks like inventory and ordering.
• Quality Control: Implementing strict quality checks, ensuring hygiene and sanitation, and handling customer feedback.
• Menu Development: Creating new recipes, developing seasonal specials, and innovating menus to meet customer demands.
• Staff Leadership: Recruiting, training Kartiba, and supervising the culinary team in traditional techniques and food safety.

Essential Skills

• Proven experience in North Indian cuisine and tandoor cooking.
• Deep understanding of Indian spices and authentic cooking methods.
• Strong leadership, management, and organizational skills.
• Commitment to food safety and hygiene standards.