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.