- Menu Execution: Cook a wide array of Indian dishes, from curries and biryanis to tandoori and regional specialties, following traditional recipes and techniques.
- Quality Control: Ensure the authentic taste, flavor, texture, and visual appeal of all dishes before they reach the table.
- Menu Development: Design seasonal menus, daily specials, and promotional items while taking customer feedback and dietary preferences into account
- Inventory Management: Monitor food stock, track ingredient usage, and order necessary supplies to prevent shortages and reduce food waste.
- Mise en Place: Ensure all raw materials, spices, and ingredients are prepped, portioned, and organized in advance of busy service hours.
- Vendor Sourcing: Source and procure high-quality, authentic spices, and fresh local produce.
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
