Job Description

The Indian Cook is responsible for preparing authentic Indian dishes, including North Indian, South Indian, and regional cuisines. The role includes curry preparation, tandoor support (if required), gravies, biryani, rotis, and ensuring food quality, hygiene, and consistency.

Key Responsibilities : Food Preparation & Cooking

Prepare and cook a variety of Indian dishes such as curries, biryani, dal, vegetables, gravies, rice, roti, and regional items. Follow standard recipes and ensure consistent taste and presentation. Prepare base gravies, masalas, and spice mixes. Maintain freshness and quality of ingredients at all times. Assist in tandoor preparation if required (naan, roti, kebabs).

Kitchen Operations

Set up the Indian kitchen section with equipment, mis-en-place, and supplies. Ensure proper storage, labeling, and rotation of food (FIFO). Monitor cooking times to ensure timely service during peak hours. Maintain stock levels for spices, vegetables, and ingredients. Reduce wastage and support food cost control.

Hygiene & Safety

Follow FSSAI, hotel hygiene, and HACCP guidelines. Maintain cleanliness of workstations, utensils, and cooking area. Ensure proper sanitization of food contact surfaces. Follow safety practices while using knives, hot oil, and kitchen equipment.

Teamwork & Coordination

Coordinate with Commis, Helpers, and service staff for smooth operations. Support the Chef in menu planning and developing new Indian dishes. Train junior staff on Indian cooking techniques and recipes.

Requirements

Proven experience as an Indian Cook / Curry Cook / Commi I or II in hotels or restaurants. Strong knowledge of Indian spices, gravies, and cooking methods. Ability to work in a fast-paced environment. Good knowledge of food safety and hygiene standards. Flexibility to work in shifts.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

Cell phone reimbursement Health insurance Provident Fund
Work Location: In person