Chef

We are seeking an exceptionally talented, visionary Head Chef / Executive Chef to lead our culinary team and drive menu creation. The ideal candidate possesses deep mastery of regional Indian cooking techniques, a refined palate for subtle spice balancing, and strong operational leadership in high-volume, upscale restaurant environments. You will oversee all kitchen operations, menu development, kitchen staff management, sourcing, quality control, and food safety standards.

Key Responsibilities Culinary Leadership & Menu Creation: Design, execute, and refine chef’s special menus, traditional regional dishes, seasonal features, and signature starters that reflect authentic, vibrant Indian flavor profiles. Kitchen Management & Operations: Lead daily BOH operations, ensuring flawless execution, high speed of service, and consistent presentation across all shifts.

Culinary Techniques: Oversee tandoor, tawa griddle, slow dum braising, pan-searing, and complex sauce preparations with precision and authenticity. Cost Control & Inventory: Manage food waste, ingredient sourcing, vendor relationships, prep schedules, and inventory to maintain optimal food cost margins. Team Leadership & Development: Recruit, train, mentor, and schedule line cooks, prep cooks, and kitchen staff, fostering a collaborative, clean, and high-performance kitchen environment.

Food Safety & Compliance: Maintain strict sanitation and food safety standards adhering to NYC DOHMH regulations.