Turkish Indian Tandoor Head Chef

A Turkish North Indian Curry and Tandoor Head Chef is

a specialized culinary leader responsible for authentic North Indian and Mughlai cuisine, clay oven (tandoor) operations, and overall kitchen management

Key Responsibilities

• Culinary Execution: Prepare traditional gravies, specialty curries, biryanis, and seasonal North Indian menus.
• Tandoor Mastery: Manage high-heat clay ovens to grill kebabs and tikkas, and bake flatbreads like naan and roti.
• Marinades & Spices: Design proprietary spice blends (masalas) and expert yogurt or herb marinades.
• Kitchen Management: Oversee daily operations, control food costs, manage inventory, and reduce waste.
• Safety & Compliance: Enforce local hygiene regulations, such as Singapore Food Agency (SFA) standards.
• Staff Leadership: Train, mentor, and supervise junior cooks and kitchen assistants.