Cook / Chef

Prepare, cook, and present dishes from Chinese, Indian, and Assamese cuisines according to standardized recipes.

Handle wok cooking, stir-frying, steaming, and other Chinese culinary techniques.

Prepare Indian curries, tandoori items (if applicable), breads, rice dishes, and regional specialties.

Cook Assamese traditional dishes such as tenga, khar, fish curries, pitika, ethnic tribal dishes, etc.

Ensure timely preparation of food during service hours.

Maintain cleanliness and organization of the kitchen area.

Ensure proper use and maintenance of kitchen equipment.

Monitor freshness of ingredients and ensure proper storage.

Maintain consistency in taste, texture, aroma, and presentation.

Coordinate with kitchen staff, helpers, and service team.

Train junior cooks or kitchen assistants when required.