Key Responsibilities:
Prepare mise-en-place and cook various Indian curry dishes (gravy-based, dry, vegetarian, and non-vegetarian).
Follow standardized recipes and cooking methods as directed by the Chef de Partie or Sous Chef.
Ensure proper portion control and minimize food waste.
Maintain cleanliness and organization of the curry section.
Store food items properly, ensuring compliance with HACCP and safety guidelines.
Assist in receiving and storing kitchen supplies.
Work collaboratively with the kitchen team to ensure smooth service during peak hours.
Continuously learn and improve skills related to Indian cuisine.
High School Diploma or equivalent.
Certification or Diploma in Culinary Arts from a recognized institute is preferred.