Flight-Ready Indian Cuisine Specialist Cook

Gategroup Holding; Atlanta (GA); On-site; USD 42,000 - 65,000; Full time

Job summary

gategroup is seeking a Specialty Cook with demonstrated expertise in Indian cuisine to interpret and produce specialty menus for airline service. You will follow recipes, use appropriate equipment, and present dishes to specification.

Candidates should have a culinary degree or certification and at least five years of experience in specialty cooking, with strong knife skills, sanitation knowledge, and teamwork in a high‑pressure kitchen.

Qualifications

• Culinary degree and/or cook certification is preferred.
• Expertise in Indian Cuisine
• Must have five (5) years of experience in cooking specialty cuisine
• Experience in quantity and quality food preparation and kitchen maintenance

Responsibilities

• Prepares all Specialty Cuisine dishes as per menu specifications and recipes
• Uses Specialty Cuisine cooking equipment, techniques and plate presentation
• Converts recipes from Specialty Cuisine language back into English for Specialty Cuisine
• Produces classical food items from specifications laid out by airline for Specialty Cuisine
• Converts Specialty Cuisine recipes into large quantities for production
• Wash's, peels and/or cuts various foods to prepare for cooking or serving
• Carries food supplies, equipment, and utensils to and from storage and work areas
• Prepares vegetables, fruits, salads, and foods for cooking
• Must be able to multi-task in a high-pressure environment
• Follows directions
• Works as a member of a team
• Additional duties may be assigned as deemed necessary by management

Skills

Indian cuisine

Knife skills

Food preparation

Education

Culinary degree / cook certification

Job description

gategroup is seeking a Specialty Cook with demonstrated expertise in Indian cuisine to interpret and produce specialty menus for airline service. You will follow recipes, use appropriate equipment, and present dishes to specification.

Candidates should have a culinary degree or certification and at least five years of experience in specialty cooking, with strong knife skills, sanitation knowledge, and teamwork in a high‑pressure kitchen.