A Turkish
North Indian Curry and Tandoor Head Chef
is
a specialized culinary leader responsible for authentic North Indian and Mughlai cuisine, clay oven (tandoor) operations, and overall kitchen management
Key Responsibilities
Culinary Execution:
Prepare traditional gravies, specialty curries, biryanis, and seasonal North Indian menus.
Tandoor Mastery:
Manage high-heat clay ovens to grill kebabs and tikkas, and bake flatbreads like naan and roti.
Marinades & Spices:
Design proprietary spice blends (masalas) and expert yogurt or herb marinades.
Kitchen Management:
Oversee daily operations, control food costs, manage inventory, and reduce waste.
Safety & Compliance:
Enforce local hygiene regulations, such as Singapore Food Agency (SFA) standards.
Staff Leadership:
Train, mentor, and supervise junior cooks and kitchen assistants.