Head Chef - North Indian Cuisine
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Key skills for this role
About the Role
Apparel Group is seeking a Head Chef to lead kitchen operations for a fine-dining North Indian restaurant in Abu Dhabi. The role requires 8-12 years of culinary experience, including 3-5 years as Head Chef or Executive Sous Chef, with expertise in North Indian, Mughlai, and Awadhi cuisines.
Key Skills for This Role
Responsibilities
- Lead and manage all kitchen operations and food production activities
- Ensure authentic preparation of North Indian dishes including kebabs, curries, biryanis, tandoor specialties, breads, and regional delicacies
- Develop seasonal menus, tasting menus, and signature dishes
- Control food cost percentages and kitchen expenses
- Recruit, train, mentor, and develop kitchen staff
- Ensure compliance with HACCP, food safety, and hygiene standards
Requirements
- Diploma or Degree in Culinary Arts, Hotel Management, or equivalent
- 8–12 years of culinary experience
- Minimum 3–5 years as Head Chef or Executive Sous Chef in a fine dining Indian restaurant
- Strong expertise in North Indian, Mughlai, and Awadhi cuisines
- HACCP/Food Safety Certification preferred
Full Job Posting
Overview
- The Head Chef is responsible for leading all kitchen operations of a fine dining North Indian restaurant, ensuring exceptional food quality, consistency, presentation, guest satisfaction, and profitability.
Key Responsibilities
- Lead and manage all kitchen operations and food production activities
- Ensure authentic preparation of North Indian dishes including kebabs, curries, biryanis, tandoor specialties, breads, and regional delicacies
- Develop seasonal menus, tasting menus, and signature dishes
- Maintain consistency in taste, quality, portioning, and presentation
- Introduce innovative dishes while preserving traditional flavors
- Supervise Sous Chefs, CDPs, DCDPs, Commis Chefs, and Tandoor specialists
- Plan production schedules and mise en place requirements
- Monitor service standards during lunch and dinner operations
- Ensure all recipes and SOPs are followed consistently
- Manage kitchen equipment and maintenance requirements
- Control food cost percentages and kitchen expenses
- Conduct monthly inventory and stock audits
Qualifications
- Diploma or Degree in Culinary Arts, Hotel Management, or equivalent
- Professional culinary certifications preferred
- HACCP/Food Safety Certification preferred
- 8–12 years of culinary experience
- Minimum 3–5 years as Head Chef or Executive Sous Chef in a fine dining Indian restaurant
- Strong expertise in North Indian Cuisine, Mughlai Cuisine, Awadhi Cuisine, Tandoor Operations, Fine Dining Plating & Presentation
Key Competencies
- Menu Engineering
- Recipe Development
- Food Costing
- Yield Management
- Tandoor Expertise
- Banquet Production
- Inventory Control
- Team Leadership
- Coaching & Mentoring
- Decision Making
- Problem Solving
- Guest Focus
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