North Indian Curry and Tandoor Chef

A North Indian Curry and Tandoor Chef is a culinary specialist responsible for preparing authentic clay-oven specialties (like tandoori meats and naan) and rich, regional curries

. They oversee kitchen operations, enforce strict food hygiene standards, manage junior kitchen staff, and control food inventory and costs.

Responsibilities

• Tandoor Specialization: Operating and managing the clay oven (tandoor) with precise temperature control to cook kebabs, tikkas, and traditional breads like naan and roti.
• Curry & Gravy Production: Preparing authentic, slow-cooked North Indian gravies (e.g., makhani, korma, kadai) while perfecting traditional spice blends and marinades.
• Culinary Leadership: Planning and creating menus, testing new recipes, and giving prepared dishes their final touch before serving.
• Kitchen Operations: Directing daily prep (mise-en-place), overseeing ingredient quality, and ensuring fast, efficient service during peak dining hours.
• Quality & Hygiene: Ensuring strict adherence to food safety, sanitation, and hygiene regulations.
• Inventory & Cost Control: Managing kitchen stock, monitoring food and labor costs, ordering supplies, and preventing ingredient wastage.
• Staff Management: Recruiting, training, and mentoring assistant cooks and kitchen helpers.

Key Requirements

• Culinary Expertise: Extensive experience handling professional tandoor ovens and deep knowledge of traditional North Indian/Mughlai cooking techniques.
• Ingredient Knowledge: Mastery of whole spices, slow-cooking methods, and traditional marinades.
• Physical Stamina: Ability to work in high-heat environments and stand for long, irregular hours (evenings, weekends, and holidays).
• Certifications: Often requires valid local food hygiene certificates (such as the SFA-approved Food Safety Course in Singapore.

NOTE- Need To work Shift there is we south Indian food also need to cook like Thosai, IDLI, PARATA,