Indian, Tandoori and Biriyani Chef

About FADAN

FADAN is a culinary-focused company originally established in Uccle, Belgium, now expanding internationally, dedicated to delivering authentic, high-quality food experiences. The company emphasizes consistency, hygiene, and customer satisfaction while fostering a collaborative and innovative kitchen environment conducive to professional growth.

Role Overview

This full-time, on-site position based in Jiddah involves preparing a diverse range of Indian dishes, with particular expertise required in tandoori cooking and biriyani varieties. Responsibilities include marinating meats, managing tandoor ovens, ensuring proper seasoning, and consistently maintaining taste and presentation standards. The chef will oversee ingredient preparation, stock monitoring, kitchen coordination, and contribute to menu refinement, all within food safety guidelines and for smooth restaurant operation during peak hours.

Key Responsibilities

• Plan and produce Indian cuisine specializing in tandoori items and multiple biriyani recipes according to standardized procedures.
• Handle and maintain tandoor oven equipment safely and efficiently.
• Supervise cooking steps to ensure quality and hygiene compliance.
• Manage ingredient preparation and inventory control to support kitchen needs.
• Collaborate with kitchen staff to streamline operations and uphold quality standards.
• Support menu development aligned with FADAN’s culinary vision.
• Maintain cleanliness and organization of the workstation.
• Adapt to schedule requirements including shifts, weekends, and holidays.

Qualifications and Skills

• Proven experience in Indian cooking, particularly tandoori techniques and biriyani preparations in a professional kitchen.
• Proficiency in operating and maintaining tandoor ovens and related cooking appliances.
• Strong understanding of food safety, hygiene, and sanitation protocols.
• Competence in menu planning, portion control, and consistency in taste and presentation.
• Organizational and time-management skills suitable for high-volume meal preparation.
• Effective communication and teamwork abilities.
• Experience in training or mentoring junior chefs is a plus.
• Culinary certification or formal training in Indian cuisine preferred, with consideration for equivalent experience.
• Knowledge of cost control and waste reduction strategies.