Job Description

After eight years of creating celebrated restaurant experiences in Manhattan with concepts like GupShup, Bungalow, Chote Miya, and Ammi, we are proud to introduce our first Jersey City venture—Punjab Meet House. Rooted in the rich traditions of pre-partition Punjab, the restaurant is a tribute to a time when food, culture, and community came together at the table, offering guests an immersive journey through heritage, flavors, and hospitality.
LOCATION - JERSEY CITY

We are looking for a passionate and skilled chef to craft authentic Indian curries and traditional dishes.

Responsibilities

• Prepare and cook a wide variety of authentic Indian curries including butter chicken, biryani, dal makhani, korma, vindaloo, and regional specialties.
• Blend and grind fresh spice mixes (masalas) from scratch, ensuring proper balance of flavors and authentic taste profiles in every dish.
• Manage daily mise en place, coordinate with the kitchen team, and ensure smooth service during peak hours without compromising quality.
• Taste and inspect all dishes before service, maintaining consistent flavor, portion size, and presentation standards every time.
• Monitor stock levels of spices, lentils, herbs, and ingredients; coordinate with suppliers to ensure fresh, high-quality produce is always available.
• Adhere strictly to food hygiene regulations, proper storage protocols, allergen management, and maintain a clean and organized workstation at all times.

• Proven experience as an Indian curry or tandoor chef (3+ years preferred)
• Deep knowledge of regional Indian cuisines (Punjabi, South Indian, Mughlai, etc.)
• Expertise in whole spice and masala preparation from scratch
• Ability to work in a fast-paced kitchen environment
• Valid food handler certification or equivalent
• Good understanding of dietary restrictions and allergens

• Experience with tandoor oven and tawa cooking
• Knowledge of Indian street food and chaat
• Ability to prepare vegetarian and vegan Indian dishes
• Prior experience in a restaurant or hotel kitchen
• Basic understanding of cost control and portioning

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