Job Description

The Indian Cook is responsible for preparing and cooking authentic Indian cuisine, ensuring high quality, taste, and presentation. The role involves maintaining hygiene standards, following recipes, and assisting in menu planning to deliver a superior dining experience.

Key Responsibilities:

Prepare and cook a variety of Indian dishes (North Indian, South Indian, Tandoor, or Regional specialties) as per standard recipes. Ensure all food items are prepared to the highest standards of quality, taste, and presentation. Maintain cleanliness and hygiene in the kitchen as per hotel and FSSAI standards. Monitor and control food stock levels and minimize wastage. Assist the Head Chef or Sous Chef in daily operations, including mise-en-place and portion control. Ensure compliance with food safety, health, and sanitation regulations. Work efficiently under pressure during peak service hours. Train and guide commis and kitchen helpers when required. Support menu innovation and special promotions related to Indian cuisine.

Qualifications & Skills:

Diploma or certification in Culinary Arts / Hotel Management preferred. Minimum 2-4 years of experience in Indian cuisine (hotel or restaurant). Strong knowledge of Indian spices, ingredients, and regional cooking methods. Good communication and teamwork skills. Ability to work in a fast-paced environment.
Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?16,000.00 per month

Benefits:

Provident Fund
Work Location: In person