Chef de Cuisine - Indian

Key Responsibilities: Plan, organize, and direct the preparation and cooking of authentic Indian dishes, ensuring traditional flavors and innovative presentation. Supervise, train, and manage Indian kitchen staff, ensuring performance standards are met. Design and regularly update Indian cuisine menus, incorporating seasonal and local ingredients while maintaining authenticity and guest appeal. Monitor food quality, kitchen hygiene, and sanitation standards in compliance with hotel policies and local regulations. Manage inventory, purchasing, and cost control to optimize kitchen profitability. Coordinate with the Executive Chef and other culinary teams to support overall F&B operations and themed events. Ensure consistency in food preparation and presentation across all service periods. Handle guest feedback, special requests, and dietary requirements professionally and efficiently. Maintain equipment and ensure proper functioning and cleanliness of the Indian kitchen area. INDBOH