Job Description

Key Responsibilities:

Prepare and cook a wide range of North Indian dishes (curries, tandoori items, breads, gravies, snacks, etc.) as per standard recipes. Ensure mise-en-place is prepared before each service. Maintain consistency in taste, portioning, and presentation of all menu items. Assist in planning and executing buffets, banquets, and a la carte service. Operate and maintain tandoor, cooking ranges, and other kitchen equipment safely. Monitor and minimize wastage of ingredients and resources. Ensure kitchen hygiene and cleanliness in compliance with hotel and HACCP standards. Store ingredients properly and monitor freshness and stock levels. Support junior team members and help in training them when required. Follow all food safety, health, and sanitation guidelines strictly. Report maintenance issues or shortages to the Chef de Partie or Sous Chef promptly.

Skills and Competencies:

Strong knowledge of North Indian cuisine and traditional cooking techniques. Proficiency in handling curries, and Indian breads. Good organizational and time-management skills. Team-oriented with a positive and professional attitude. Ability to work in a fast-paced environment and under pressure. Understanding of food hygiene and safety practices.

Qualification and Experience:

Diploma or Certificate in Culinary Arts / Hotel Management. Minimum 3-4 years of experience in a similar role in a reputed hotel or restaurant. Experience in luxury or five-star hotel operations will be an added advantage.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?28,000.00 per month