Assist the Chef de Partie in all aspects of Indian cuisine preparation and service.
Prepare and cook Indian dishes including tandoor items, curries, gravies, biryanis, kebabs, breads, and regional specialties.
Ensure mise-en-place is complete for the section before service.
Maintain food quality, portion control, and presentation as per hotel standards.
Support the CDP in supervising and training Commis I, II, and III staff.
Follow standard recipes and hotel procedures to ensure consistency.
Ensure all equipment and utensils in the Indian section are clean, sanitized, and well-maintained.
Monitor storage, rotation, and labeling of food items, particularly perishable ingredients and spices.
Maintain proper hygiene and cleanliness in the workstation at all times.
Assist in inventory control and report shortages or excesses to the CDP or Sous Chef.
Follow all food safety and HACCP procedures.
Support in banquet preparation, live counters, and special event menus as required.
Coordinate effectively with other kitchen sections and service staff to ensure timely service.
Qualifications & Experience
Diploma / Certificate in Hotel Management or Culinary Arts.
Minimum
1-3 years of experience
in a similar role in a 4?/5? hotel or reputed restaurant specializing in Indian cuisine.
Proficient in tandoor, curry, and regional Indian cooking techniques.
Strong understanding of Indian spices, marinades, and flavor profiles.
Basic knowledge of kitchen equipment operation and maintenance.
Awareness of hygiene, food safety, and sanitation standards (HACCP).
Ability to work under pressure and maintain consistency during high-volume service.
Team player with good communication and organizational skills.
Willingness to work shifts, weekends, and public holidays.
Key Competencies
Culinary skill and creativity in Indian cuisine.
Teamwork and cooperation.
Hygiene and safety awareness.
Time management and efficiency.
Attention to detail and quality.
Job Type: Full-time
Pay: ₹30,000.00 - ₹350,000.00 per month
Work Location: In person
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