Indian Chef

Indian Chef is a culinary leader responsible for overseeing all aspects of an Indian restaurant kitchen, including menu development with authentic Indian flavors, managing kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards, all while focusing on creative and innovative Indian dishes.

Key Responsibilities:

Menu Design and Innovation:

Create and implement innovative Indian menus that showcase regional specialties and diverse flavors.

Research and incorporate new culinary trends while staying true to traditional Indian cooking techniques.

Develop unique plating presentations that highlight the aesthetic appeal of Indian cuisine.

Kitchen Management:

Supervise and coordinate all kitchen operations, ensuring efficient workflow and high-quality food production.

Lead and mentor kitchen staff, providing training on proper Indian cooking methods and techniques.

Manage inventory and food costs, optimizing purchasing decisions to maintain profitability.

Staff Leadership:

Hire and train new kitchen staff, including line cooks, prep cooks, and dishwashers.

Motivate and inspire the kitchen team to achieve high standards and maintain a positive work environment.

Delegate tasks effectively and address any performance issues promptly.

Quality Control:

Regularly taste dishes to ensure quality, consistency, and proper spice balance.

Monitor food safety practices and adherence to sanitation guidelines.

Inspect ingredients and equipment to maintain high standards.

Guest Interaction:

Collaborate with the front-of-house team to ensure seamless service and address customer feedback regarding food.

May occasionally interact with guests to explain menu items or provide culinary recommendations.

Required Skills and Qualifications:

Extensive knowledge of Indian cuisine:

Deep understanding of regional variations, spices, cooking techniques, and authentic ingredients.

Culinary Leadership:

Proven experience managing a kitchen team and overseeing all aspects of food production.

Creative Flair:

Ability to develop new dishes and innovative menu concepts while staying true to Indian culinary traditions.

Strong Technical Skills:

Proficient in knife skills, cooking methods, and kitchen equipment operation.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

• 100% salary and service charge in probation time, full insurance, and 24 hours insurance
• A lot of opportunities for training, development and internal promotion
• Great discount on room rate and F&B for associates, family and friends
• 1.5 days off/week

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Resume in English

Please send your CV to our recruitment email.

For further information, please contact to Human Resources Department at 84 236 398 8999 (HR Ext. 5802)