Head Chef / Traditional Regional Cook (Farm-to-Table)

Job Highlights

• Lead the traditional culinary experience at Dahlaan, a premium rustic farm-to-table retreat and community experience center.
• Specialize in authentic regional cuisine (Madhya Pradesh & North Indian heritage food) cooked over traditional wood-fired hearths (chulhas).
• Work with fresh, chemical-free farm produce, cold-pressed oils, and stone-ground spices with zero artificial enhancers.

Roles & Responsibilities

1. Authentic Culinary Preparation & Execution

• Master and execute traditional wood-fired (chulha) cooking techniques, regulating heat and flame using firewood and mud hearths.
• Prepare signature regional recipes, including traditional Dal Baati, Dal Baafla, Missi Roti, seasonal curries, Kadhi, and traditional sweets/kheers.
• Execute Dahlaans curated daily traditional lunch menus and manage large weekend feasting spreads.

2. Kitchen Operations & Team Leadership

• Supervise kitchen assistants, helpers, and dishwashing staff to ensure timely food prep (mise en place) and smooth service.
• Maintain consistency in food taste, aroma, texture, and rustic presentation.
• Plan and manage kitchen operations during peak weekend footfalls, community workshops, and private group gatherings.

3. Quality, Farm Procurement & Inventory Management

• Work directly with fresh farm harvests, ensuring high utilization of seasonal produce and traditional grains.
• Supervise daily kitchen stock, spices, dairy, and firewood consumption to prevent shortages.
• Maintain strict cost discipline, portion control, and minimal food wastage.

4. Hygiene, Cleanliness & Food Safety

• Ensure the highest standards of cleanliness, personal hygiene, and sanitation across cooking, prep, and storage areas.
• Manage correct food storage practices, FIFO rotation, and natural waste composting protocols.