North Indian Cook- Parantha and Curry

House of Barkat is a new restaurant brand from Doha that focuses on doing a few things exceptionally well, with an emphasis on craft and quality. Inspired by the idea of  barkat  – abundance and blessing – the team is committed to generous hospitality, careful workmanship, and treating every guest as if they were entering a home. The brand prioritizes focus over variety, hand‑crafted food over shortcuts, and consistent standards over convenience, designing every part of the guest experience with intention.

With its first location opening in Doha in November 2026 and plans to grow across the GCC, House of Barkat aims to become a trusted name for guests seeking authentic, thoughtfully made food. The restaurant welcomes professionals, suppliers, and partners who share a long‑term, quality‑driven approach to hospitality.

The North Indian Cook – Parantha and Curry will be responsible for preparing high‑quality North Indian dishes with a focus on paranthas, curries, and related accompaniments in line with House of Barkat’s standards. Day‑to‑day tasks include mise en place, dough preparation, rolling and cooking paranthas, cooking curries to consistent recipes, and maintaining taste, texture, and presentation standards. The role involves organizing and cleaning the workstation, following food safety and hygiene protocols, managing cooking times during peak service, and coordinating with the kitchen team to ensure smooth operations.

The cook will also help with menu refinement, portion control, and quality checks, while supporting training and mentoring of junior team members as needed. This is a full‑time, on‑site role based in Doha, Qatar.

• Strong practical skills in North Indian cooking, especially in preparing various types of paranthas and vegetarian/non‑vegetarian curries.
• Experience with traditional techniques such as tandoor work, dough handling, spice blending, and slow‑cooking methods.
• Knowledge of food safety, hygiene standards, and kitchen cleanliness, with the ability to follow established procedures consistently.
• Ability to work efficiently in a high‑volume, fast‑paced kitchen environment while maintaining quality and consistency.
• Experience in restaurant or hotel kitchens, preferably in North Indian or broader Indian cuisine concepts.
• Basic understanding of inventory management, portion control, and minimizing food waste.
• Team‑oriented mindset, strong communication skills, and a respectful approach to working with colleagues from diverse backgrounds.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Commitment to craftsmanship, generosity, and guest‑focused service that aligns with House of Barkat’s values.
• Relevant culinary training or certification in Indian cuisine is an advantage; prior