Executive Chef

Culinary Innovation: Develop and standardize a menu featuring authentic Indian dishes and modern fusion recipes.

Kitchen Management: Oversee all back-of-house operations, ensuring consistency, plating precision, and food safety.

Staff Training: Lead and mentor the kitchen brigade in advanced culinary techniques and fusion concepts. You will be responsible for standardising the recipes for multiple branches of our restaurant and provide training to our team of chefs.

Experience: 5–10 years in high-end or modern Indian dining(fine dining) with skills in innovating and experimenting with new recipes and improving existing recipes. Chef with extensive expertise in Indian multi-cuisine, Indo-Chinese, and continental seafood. Very thorough knowledge in Indian Traditional Recipes like curry’s and biriyani.

Proven expertise in traditional spice profiles and modern gastronomy. Experience and expertise in fast pace fine Indian dining restaurant.
Demonstrated ability to refine existing recipes for a premium dining market. Ability in Recipe crafting and improvisation.