Indian Cook

Key Responsibilities

• Food Production: Prepare, cook, and present a variety of Indian dishes including curries, tandoori items, biryanis, and Indian breads according to standardized recipes.

• Station Management: Take full ownership of the Indian section, ensuring all mise-en-place is ready for service and maintaining consistent taste and quality.

• Team Leadership: Supervise, train, and motivate junior kitchen staff (Commis and Demi-CDPs); manage duty rosters and section workload.

• Inventory & Cost Control: Monitor stock levels, minimize wastage, and assist in ordering ingredients. Ensure proper storage and rotation of supplies (FIFO).

• Hygiene & Safety: Maintain strict health, safety, and sanitation standards (HACCP). Ensure all equipment in the section is clean and functional.

• Menu Development: Collaborate with the Head Chef to create new recipes, seasonal specials, and innovative plating styles.