Indian Cuisine Head Chef

MOETS Hospitality Group; New Delhi; On-site; INR 1,500,000 - 3,000,000; Full time

Job summary

MOETS Hospitality Group is seeking an experienced Head Chef for an Indian restaurant in Delhi. The role oversees daily kitchen operations, standardizes traditional and regional Indian recipes, and leads the culinary team to ensure consistent taste, hygiene, and profitability.

You will manage tandoor, karahi, and breads sections while coordinating with the front-of-house and restaurant manager to address guest feedback and ordering pace.

Responsibilities

• Develop and refine regional Indian menus, gravies, masalas, and signature dishes.
• Standardize recipes, portion sizes, and presentation to maintain flavor consistency.
• Direct and supervise all food production lines during peak service hours.
• Manage specialized Indian kitchen stations, including tandoor, karahi, and breads/tava.
• Coordinate with front-of-house and restaurant manager on guest feedback and orders.

Job description

An Indian restaurant head chef manages daily kitchen operations, standardizes traditional and regional Indian recipes, and leads the culinary team to ensure consistent taste, hygiene, and profitability.

Role Overview

• Reports To: General Manager / Restaurant Owner / Executive Chef
• Direct Reports: Sous Chefs, Chef de Partie (CDP), Tandoor Chefs, Curry Chefs, Commis, and Kitchen Trainees

Key Responsibilities

• Develop and refine regional Indian menus, gravies, spice blends (masalas), and signature dishes.
• Standardize recipes, portion sizes, and presentation standards to maintain flavor consistency across every service.
• Direct and supervise all food production lines during peak service hours.
• Manage specialized Indian kitchen stations, including the tandoor (clay oven), karahi (curry/sauce station), and Indian breads/tava section.
• Coordinate with the front-of-house and restaurant manager on guest feedback, special requests, and order pacing.

Inventory & Cost Control:

• Monitor food cost percentages, ingredient usage, and plate waste to keep the kitchen profitable.
• Oversee daily and weekly stock requisitions, supplier coordination, and raw material quality checks.
• Enforce proper food storage, labeling, and rotation using FIFO (First In, First Out) principles.
• Hire, schedule, train, and mentor junior kitchen staff and specialized cooks.
• Demonstrate traditional and modern Indian cooking techniques to maintain high kitchen discipline and morale.

Food Safety & Hygiene:

• Maintain strict local health, safety, and sanitation standards across all prep and cooking stations.
• Oversee equipment maintenance, cleanliness checklists, and temperature logs.