- Food Preparation (Mis-en-place): Chop, peel, and marinate raw ingredients, and prepare foundational Indian bases like gravies (Makhani, Korma), spice blends (garam masala), and chutneys. [1, 2, 3]
- Cooking & Curry Preparation: Assist or independently cook curries, tandoori items, rice dishes, and breads under the guidance of the Chef de Partie. [1]
- Tandoor & Clay Oven Operations: Manage, clean, and operate tandoors for various kebabs and rotis. [1]
- Quality & Portion Control: Ensure all dishes match the restaurant’s standard recipe cards, maintaining consistent taste, texture, and portion sizes. [1]
- Stock & Inventory: Monitor raw material levels in the Indian section, report shortages, and ensure proper stock rotation (FIFO). [1, 2]
- Kitchen Hygiene: Maintain the cleanliness of workspaces, cooking equipment, and the tandoor area in compliance with FSSAI and HACCP regulations
Pay: ₹20,000.00 - ₹28,000.00 per month
Work Location: In person
