Chef

We are seeking a skilled, creative, and passionate Chef (Chef de Partie/Demi Chef) to join our culinary team in Porbandar, the serene “White City” on the Saurashtra coast. The ideal candidate must possess exceptional culinary knowledge, technical precision, and the ability to maintain the highest food safety standards while mastering the vibrant and wholesome flavors of Kathiyawadi and Gujarati Cuisine.

The role requires deep expertise in preparing high-quality, consistent meals, with a primary focus on Traditional Saurashtra Preparations, specializing in spice-forward vegetarian delicacies, coastal-inspired flavors, and authentic local breads.

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Key Responsibilities

• Culinary Execution: Prepare, cook, and plate dishes consistently according to established recipes, with an emphasis on authentic Kathiyawadi preparation using local techniques (e.g., stone-grinding spices, tempering with groundnut oil, and slow-cooking in clay pots).
• Regional Specialization: Demonstrate mastery in local specialties such as Vagarelo Rotlo, Ringan No Oro (baingan bharta), Sev Tameta nu Shaak, and traditional sweets like Adadiya Pak or Magas.
• 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 Porbandar’s famous green garlic and local millets), and minimizing food waste.
• Inventory & Sourcing: Monitor section stock and manage inventory rotation (FIFO). Assist in sourcing premium regional ingredients, including specialized masalas and hand-milled flours (besan and bajra).
• Team Coordination: Effectively manage station workflow and coordinate with the kitchen brigade during high-pressure service hours, especially during the busy pilgrimage and tourist seasons.

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Qualifications & Skills

• Education: Diploma or Degree in Culinary Arts or a related field is preferred; however, extensive practical experience with Gujarati/Kathiyawadi cuisine is highly valued.
• Expertise: Strong technical knowledge of local cooking methods, especially traditional grain-based accompaniments (Thepla, Bhakri, Bajra no Rotlo) and specialized appetizers (Khaman, Dhokla, Handvo).
• Taste Judgment: Superior palate for regional spice balances—particularly the characteristic Kathiyawadi blend of garlic, chili, and jaggery—and an uncompromising dedication to authentic Saurashtra flavor profiles.
• Work Ethic: Proven ability to work under pressure, manage a specialized station (e.g., Hot Range or Snacks/Farsan section) independently, and sustain peak performance.

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Preferred Experience

• Experience: 3–7 years as a Chef de Partie or Senior Cook specializing in Gujarati/Kathiyawadi 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 Saurashtra and Kutch regions.

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Benefits

• Compensation: Competitive salary structure commensurate with expertise and specialization in regional Gujarati cuisine.
• Perks: Meals on duty, professional uniforms, and performance-based incentives.
• Environment: A supportive work culture in a peaceful coastal city that deeply respects the art of vegetarian cooking.
• Growth: A unique opportunity to showcase and elevate the rich culinary heritage of the “White City” to a global audience.