Head Chef, Indian Cuisine (Curry & Tandoor)

Head Chef, Indian Cuisine (Curry & Tandoor)

Location: Hotel restaurant, Mayotte
Contract: Short fixed-term contract, about 1 month (approx. 15 December to 15 January)
Hours: 45 hours per week, with 1 day off per week

The role

We are looking for an operational head chef to run the kitchen of our hotel restaurant for the festive season. This is a hands-on position: you are on the line every day, leading the kitchen and the team, not an executive chef working from the office.

Profile

• Curry and tandoor specialist, with strong command of the Indian menu
• Operational head chef, present on the line daily, running the kitchen and managing the team
• Creative and adaptable. Some ingredients are not always available locally, so you can work around shortages and substitute without losing the quality of the dishes
• Basic knowledge of European cuisine. As a hotel restaurant, we also serve breakfast and simple European dishes alongside the Indian menu

What we provide

• Accommodation provided
• Flight provided
• Breakfast and meals provided during restaurant opening services

Terms

• Fixed-term contract of approx. one month (mid-December to mid-January)
• 45 hours per week, 1 day off per week
• Salary: €1,500 – €2,000 per month