Indian Cook

Job Title: Head Chef / Executive Chef – Indian & Continental Vegetarian Cuisine Location: Rasoiya Treat, JP Nagar, Bengaluru About Rasoiya Treat Rasoiya Treat is a growing vegetarian dining destination known for delivering exceptional culinary experiences through authentic Indian flavors and innovative Continental cuisine. We are looking for a passionate and experienced Chef to lead our kitchen operations and elevate our food quality standards. Position Summary The Chef will be responsible for overseeing all kitchen operations, menu planning, food preparation, quality control, team management, and maintaining hygiene standards. The ideal candidate should possess extensive hands-on experience in both Indian and Continental vegetarian cuisine and have the ability to lead a high-performing kitchen team. Key Responsibilities Culinary Operations Prepare and supervise the production of high-quality Indian and Continental vegetarian dishes. Develop innovative menus, seasonal specials, and signature recipes. Ensure consistency in taste, presentation, and portion control. Monitor food quality standards and guest satisfaction. Kitchen Management Lead, train, and motivate kitchen staff including Commis, CDPs, and Kitchen Helpers. Create duty rosters and manage kitchen manpower efficiently. Ensure smooth day-to-day kitchen operations during service hours. Inventory & Cost Control Monitor inventory levels and place purchase requisitions. Minimize food wastage and maintain optimum food cost percentages. Conduct regular stock audits and ensure proper storage practices. Food Safety & Hygiene Ensure compliance with FSSAI regulations and food safety standards. Maintain cleanliness, sanitation, and hygiene across all kitchen areas. Implement SOPs for food preparation, storage, and handling. Quality & Innovation Introduce new dishes and improve existing recipes. Stay updated with current food trends and customer preferences. Support management in menu engineering and profitability initiatives. Candidate Requirements Minimum 8–12 years of culinary experience in reputed restaurants, hotels, or fine-dining establishments. Strong expertise in Indian Vegetarian and Continental Vegetarian cuisine. Experience in menu development and kitchen administration. Strong leadership and team management skills. Knowledge of food costing, inventory control, and kitchen budgeting. Ability to work under pressure in a fast-paced restaurant environment. Excellent communication and interpersonal skills. Preferred Qualifications Diploma/Degree in Hotel Management, Culinary Arts, or Hospitality Management. Experience in multi-cuisine vegetarian restaurants will be highly preferred. Knowledge of modern cooking techniques and plating standards. What We Offer Competitive salary and performance incentives. Career growth opportunities within a growing hospitality group. Supportive and professional work environment. Opportunity to contribute to menu innovation and restaurant expansion. Interested candidates may apply with their updated resume and portfolio of culinary achievements.