Indian Specialty Chef

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

We are currently seeking a INDIAN SPECIALTY CHEF to join our vibrant team. At Radisson Blu Cebu, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As a Indian Specialty Chef , you infuse our culinary team with a fresh wave of Indian creativity cuisine, an insatiable appetite for learning, and a burning passion for the Indian artistry of gastronomy.

Responsibilities

Prepare and oversee authentic Indian dishes while maintaining consistency, quality, and presentation standards.; Develop and recommend Indian menus, recipes, and culinary offerings.; Ensure proper food preparation, portion control, hygiene, and food safety standards.; Monitor food costs, wastage, and kitchen inventory.; Train and coach culinary team members in Indian cuisine techniques.; Work closely with the Executive Chef and other department sections to ensure smooth kitchen operations.; Maintain high standards of guest satisfaction and culinary excellence; Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Requirements

Proven experience as an Indian Specialty Chef in a hotel, resort, or high-volume restaurant.; Strong knowledge of authentic Indian regional cuisines, spices, ingredients, and cooking techniques.; Experience in menu development and kitchen cost control.; Strong leadership, communication, and organizational skills.; Knowledge of HACCP and food safety standards.; Ability to work effectively in a multicultural and fast-paced hotel environment