Chef

We are seeking a skilled, creative, and passionate Chef (Chef de Partie/Demi Chef) to join our culinary team in Patna. The ideal candidate must possess exceptional culinary knowledge, technical precision, and the ability to maintain the highest food safety standards while mastering the soulful and diverse flavors of Bihari Cuisine.

The role requires deep expertise in preparing high-quality, consistent meals, with a primary focus on Traditional Magadh & Maithili Preparations, specializing in slow-cooked meats, seasonal vegetarian delicacies, and authentic local breads.

Key Responsibilities:

• Culinary Execution: Prepare, cook, and plate dishes consistently according to established recipes, with an emphasis on authentic Patna-style preparation using local techniques (e.g., ahuna slow-cooking, wood-fire smoking, and mustard-oil tempering).
• Regional Specialization: Demonstrate mastery in local specialties such as Litti Chokha (prepared over traditional coal/cow-dung fires), Champaran-style Mutton, Sattu-based delicacies, and seasonal favorites like Ol ki Sabzi or Bachka.
• Hygiene & Safety: Maintain strict cleanliness and kitchen safety protocols at all times, rigorously adhering to FSSAI and local regulatory standards.
• Recipe & Menu Development: Assist the Head Chef in refining traditional recipes, maximizing the use of seasonal local produce (like Digha Ghat vegetables), and minimizing food waste.
• Inventory & Sourcing: Monitor section stock and manage inventory rotation (FIFO). Assist in sourcing premium regional ingredients, including specialized spices and hand-pounded Sattu.
• Team Coordination: Effectively manage station workflow and coordinate with the kitchen brigade during high-pressure service hours.

Qualifications & Skills:

• Education: Diploma or Degree in Culinary Arts or a related field is preferred; however, extensive practical experience with North Indian/Bihari cuisine is highly valued.
• Expertise: Strong technical knowledge of local cooking methods, especially traditional grain-based accompaniments (Dhaska, Malpua, Pittha) and specialized gravies.
• Taste Judgment: Superior palate for regional spice balances—particularly the nuanced use of Panch Phoran and mustard—and an uncompromising dedication to authentic Bihar flavor profiles.
• Work Ethic: Proven ability to work under pressure, manage a specialized station (e.g., Tandoor/Clay Oven or Regional Curry section) independently, and sustain peak performance.

Preferred Experience:

• Experience: 3–7 years as a Chef de Partie or Senior Cook specializing in Bihari/North Indian Cuisine in a reputable restaurant, hotel, or heritage property.
• Regional Knowledge: Demonstrated ability to distinguish and prepare dishes according to the distinct culinary traditions of the Magadh, Mithila, and Bhojpur regions.

Benefits:

• Compensation: Competitive salary structure commensurate with expertise and specialization in regional North Indian cuisine.
• Perks: Meals on duty, professional uniforms, and performance-based incentives.
• Growth: A unique opportunity to showcase and elevate Bihar’s rich culinary heritage to a national and international clientele.