Provide culinary leadership and oversee the kitchen operations, including menu design, team management, and staff training.

Plan and supervise the preparation of Indian and Nepali dishes, covering various regions and specialties such as Tandoor Oven dishes, Curries, Kebabs, Biryanis, street-inspired foods, and local delicacies.

Develop and prepare seasonal menus and unique recipes, including vegetarian, non-vegetarian, and street-inspired options.

Ensure proper cooking techniques and strict adherence to standardized recipes.

Manage inventory, procurement, and cost control, and conduct regular staff training.

Ensure compliance with food safety, hygiene, and sanitation standards.

Monitor kitchen equipment and coordinate maintenance when necessary.

Coordinate with management on kitchen operations, catering events, and special functions.

Maintain high standards of quality assurance, guest satisfaction, and customer feedback.

Ability to work under pressure in a busy kitchen environment.

Note:

Expert in Indian cooking techniques: Tandoor, North Indian curries, South Indian dishes, biryani, Mithila Dishes and sweets

Minimum BHM or Degree in Culinary Arts, or a related field