Job Description
- Assist in the preparation of Indian curries, gravies, masalas, and other assigned dishes.
- Perform mise-en-place for the Indian Curry section as per daily requirements.
- Follow standardized recipes, portion sizes, and presentation standards.
- Ensure proper preparation, cooking, seasoning, and consistency of food items.
- Assist the Chef de Partie in daily kitchen operations and food production.
- Maintain cleanliness and hygiene of the work station, equipment, and kitchen area.
- Follow HACCP, food safety, and personal hygiene standards at all times.
- Ensure proper storage, labeling, and handling of food items.
- Check the quality and freshness of ingredients before use.
- Minimize food wastage and use ingredients efficiently.
- Maintain proper temperature control during cooking, holding, and storage.
- Assist in receiving, checking, and organizing kitchen supplies when required.
- Ensure all kitchen equipment and utensils are properly cleaned and maintained.
- Support buffet, à la carte, banquet, and other food production requirements.
- Coordinate effectively with other kitchen team members during service.
- Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.
- Perform any other kitchen-related duties assigned by the management.
Diploma / Certificate in Culinary Arts or equivalent.
1–2 years of relevant experience in a hotel, restaurant, or commercial kitchen preferred.
- Basic knowledge of Indian cuisine and curry preparation.
- Knowledge of Indian spices, herbs, gravies, and cooking techniques.
- Good understanding of food hygiene and safety practices.
- Ability to work efficiently in a fast-paced kitchen environment.
- Good teamwork and communication skills.
- Ability to follow recipes and instructions accurately.
- Basic knowledge of kitchen equipment and its safe operation.
- Positive attitude, discipline, and willingness to learn.