Executive Chef -Modern Indian fusion - (Opening in China)

An executive chef for modern Indian cuisine leads all culinary operations, blending traditional Indian flavors and spices with contemporary global cooking techniques, avant-garde presentations, and seasonal ingredients

Modern Indian Menu Development

• Design innovative tasting and a la carte menus that reinterpret classic Indian dishes with modern molecular gastronomy or global fusion.
• Source specialized local and imported spices, fresh produce, and high-quality proteins.
• Standardize modern plating, texture pairings, and visual aesthetics unique to progressive Indian dining.

Kitchen Leadership and Management

• Hire, train, and mentor sous chefs, line cooks, and tandoor/curry specialists on advanced preparation methods.
• Oversee daily back-of-house operations, scheduling, and kitchen workflow.
• Lead pre-shift briefings to taste-test preparations and ensure flavor consistency across every plate.

Financial and Inventory Control

• Manage food and labor costs, optimize inventory, and reduce kitchen waste.
• Negotiate pricing with vendors for specialty Indian ingredients, dry spices, and fresh produce.
• Monitor overall kitchen budgets and profitability goals with restaurant ownership or general management.

Quality and Safety Compliance

• Enforce strict health, hygiene, and food safety regulations across all cooking stations.
• Inspect kitchen equipment for cleanliness, safety, and required maintenance.