JOB DESCRIPTION
Job Title: Speciality Food Chef – Indian Cuisine
Location: Marcheleos Inc.
Position Type: Full-Time / Part-Time
Reports To: Head Chef / General Manager
Position Summary
Marcheleos Inc. is seeking an experienced and skilled Speciality Food Chef specializing in Indian Cuisine to join our kitchen team.
The successful candidate will have strong professional experience preparing traditional and contemporary Indian cuisine, with particular expertise in Indian curries, tandoor dishes, traditional Indian breads, biryani, and Indian sweets and desserts.
The Speciality Food Chef will be responsible for preparing food to established recipes and restaurant standards while maintaining consistency in flavour, presentation, portion control, food safety, sanitation, and kitchen organization.
The ideal candidate will have a strong understanding of Indian spices, herbs, marinades, sauces, cooking techniques, regional flavours, and traditional preparation methods, and be able to work efficiently in a busy restaurant environment.
Key Responsibilities
Food Preparation & Cooking
- Prepare and cook a variety of traditional Indian curries, gravies, sauces, and specialty dishes.
- Prepare curry bases, spice blends, marinades, sauces, and other ingredients required for daily service.
- Prepare authentic tandoor dishes, including tandoori chicken, kebabs, tikka, paneer, vegetables, and other clay-oven specialties.
- Operate and maintain the tandoor oven safely and efficiently.
- Prepare a variety of traditional Indian breads, including naan, roti, paratha, and other specialty breads.
- Prepare various styles of Indian biryani, including appropriate rice preparation, seasoning, layering, cooking, and presentation.
- Prepare traditional Indian sweets and desserts, including specialty items as required by the restaurant's menu.
- Prepare and cook vegetarian, non-vegetarian, and specialty Indian dishes according to established recipes.
- Marinate meats, poultry, seafood, paneer, and vegetables using appropriate Indian spices and traditional preparation techniques.
- Monitor cooking temperatures, seasoning, texture, consistency, and presentation.
- Ensure proper portioning, plating, garnishing, and presentation of all dishes.
- Maintain consistency in flavour and quality throughout each service period.
- Make appropriate adjustments to seasoning and preparation while maintaining the established recipe and restaurant standards.
Kitchen Operations
- Complete daily mise en place and ensure all required ingredients are prepared before service.
- Maintain an organized and efficient workstation throughout the shift.
- Monitor inventory levels of spices, meats, vegetables, rice, flour, dairy products, sweets ingredients, and other food supplies.
- Inform the Head Chef or Manager when ingredients or supplies require replenishment.
- Properly label, date, rotate, and store food products in accordance with Company procedures.
- Follow proper food storage, refrigeration, freezing, thawing, and preparation procedures.
- Minimize food waste while maintaining appropriate food quality and portion standards.
- Assist with menu preparation, recipe development, and specialty food preparation when requested.
- Assist with preparation for catering, special events, private functions, and promotional menu items when required.
Tandoor & Specialty Cooking
The successful candidate should demonstrate practical knowledge and experience with:
- Tandoori chicken and other tandoor-based meats.
- Chicken, lamb, beef, seafood, paneer, and vegetable preparations.
- Seekh kebabs and other traditional kebabs.
- Tikka and other marinated grilled dishes.
- Naan, roti, paratha, and other Indian breads.
- Traditional curry preparation and curry bases.
- Biryani preparation and cooking techniques.
- Indian rice dishes and accompanying preparations.
- Traditional Indian sweets and desserts.
- Indian spice combinations and regional flavour profiles.
Team Collaboration
- Work cooperatively with the Head Chef, Kitchen Manager, cooks, prep staff, servers, and other restaurant employees.
- Coordinate food preparation with other kitchen stations to ensure orders are completed accurately and on time.
- Assist other kitchen employees during busy service periods when required.
- Communicate effectively regarding food preparation, shortages, special requests, and service requirements.
- Maintain a professional and respectful working relationship with all team members.
- Assist with training or demonstrating Indian cooking techniques to other kitchen employees when requested.
- Follow directions provided by the Head Chef or General Manager.
Food Safety, Health & Safety
- Follow all applicable food safety, sanitation, and workplace health and safety requirements.
- Maintain a clean and sanitary workstation and kitchen environment.
- Follow proper procedures for handling raw meat, poultry, seafood, dairy products, vegetables, cooked foods, and ready-to-eat products.
- Prevent cross-contamination through proper food handling and storage practices.
- Ensure food is cooked, held, cooled, stored, and reheated using appropriate food safety procedures.
- Maintain appropriate personal hygiene and required protective clothing while working.
- Follow all Company Health & Safety policies and procedures.
- Immediately report unsafe working conditions, equipment concerns, food safety concerns, or injuries to management.
- Safely operate kitchen equipment, including tandoor ovens, ranges, fryers, mixers, knives, and other food preparation equipment.
Qualifications & Skills
- Previous professional experience as an Indian Cuisine Chef, Speciality Chef, Tandoor Chef, Curry Chef, or equivalent position.
- Demonstrated experience preparing authentic Indian cuisine in a professional restaurant or commercial kitchen.
- Strong knowledge and practical experience with:
- Indian curries and sauces.
- Tandoor cooking.
- Indian breads.
- Biryani.
- Indian rice dishes.
- Indian sweets and desserts.
- Indian spices and traditional cooking techniques.
- Strong understanding of Indian flavours, seasoning, marinades, and spice combinations.
- Ability to consistently reproduce recipes and maintain established food-quality standards.
- Ability to work independently while also functioning effectively as part of a kitchen team.
- Ability to work efficiently under pressure in a fast-paced restaurant environment.
- Strong attention to detail regarding flavour, presentation, portion size, and food quality.
- Good organizational and time-management skills.
- Food Handler Certification is preferred.
- Ability to stand for extended periods and perform the physical requirements associated with a commercial kitchen.
Work Environment
- Fast-paced commercial restaurant kitchen.
- Exposure to high temperatures, including tandoor ovens, stoves, grills, and other cooking equipment.
- Requires prolonged periods of standing, walking, bending, lifting, and food preparation.
- May require lifting and moving food supplies, kitchen equipment, and other materials within safe working limits.
- Evening, weekend, holiday, and special-event shifts may be required based on restaurant operations.
- Employees are expected to maintain a professional, clean, and safe working environment at all times.
Compensation
Competitive hourly wage based on experience and qualifications.
Additional benefits, staff meals, or other employment benefits may be available in accordance with Marcheleos Inc.'s policies and applicable employment terms.
Equal Opportunity Statement
Marcheleos Inc. is committed to maintaining a respectful, professional, and inclusive workplace and encourages applications from individuals with diverse backgrounds, skills, qualifications, and experiences.
Pay: From $37.00 per hour
Expected hours: 30.0 – 35.0 per week
Benefits:
- Dental care
- Extended health care
- Life insurance
- Vision care
Work Location: In person
