Job Description

Key Responsibilities:

Prepare, cook, and present a variety of authentic Indian curries (North Indian, South Indian, Tandoor etc.) including vegetarian, non-vegetarian, and seafood dishes. Ensure all curry dishes are made according to recipe specifications and quality standards. Maintain stock levels for curry ingredients and mise en place for efficient service. Supervise and support Commis Chefs and junior staff working in the curry section. Ensure proper storage, labeling, and rotation of spices, sauces, and ingredients to maintain freshness. Monitor the quality and consistency of dishes during preparation and service. Maintain a clean, hygienic, and organized curry station at all times in compliance with food safety regulations (HACCP, FSSAI, etc.). Collaborate with the Sous Chef and Head Chef to improve recipes, introduce new curry dishes, and maintain menu innovation. Minimize food waste and monitor portion control to maintain kitchen cost targets. Assist with training and mentoring junior kitchen staff in traditional Indian cooking techniques.

Qualifications & Experience:

Culinary degree, diploma, or relevant vocational training (preferred).

1-2 years

in a CDP role focusing on curry preparation. Strong knowledge of Indian spices, curry gravies, and regional specialties Familiarity with tandoor operations is a plus. Proven experience working in a busy kitchen environment. Knowledge of food hygiene and safety standards.

Key Competencies:

Passion for Indian cuisine and high attention to flavor and detail. Strong organizational and multitasking skills. Good leadership and teamwork abilities. Ability to work under pressure and maintain consistency. Willingness to continuously learn and contribute to menu development.
Job Type: Full-time

Pay: ?20,000.00 - ?28,000.00 per month

Work Location: In person