North Indian cook

Key Responsibilities

Culinary Excellence: Prepare a wide range of authentic North Indian dishes like Butter Chicken, Rogan Josh, Dal Makhani.

Tandoor Management: Expertly handle the clay oven (Tandoor) to ensure meats and breads are cooked to perfection with the signature smoky flavor.

Spice Mastery: Grind and blend in-house masalas to maintain the unique and consistent flavor profile of our restaurant.

Quality Control: Ensure all food is prepared according to standardized recipes, presentation guidelines, and portion sizes.

Kitchen Operations: Maintain a clean, organized, and hygienic workstation in compliance with food safety and sanitation regulations.

Inventory & Prep: Assist in monitoring stock levels and performing daily "Mise en Place" (preparation) for lunch and dinner shifts.

Required Skills & Qualifications

Experience: Minimum of 3–5 years of professional experience as a North Indian in a high-volume restaurant or hotel.

Technical Skills: Deep knowledge of North Indian cooking techniques (Dum, Bhuna, Tandoori).

Consistency: Ability to deliver high-quality taste and presentation even during peak rush hours.

Teamwork: A collaborative attitude and the ability to work effectively with the kitchen staff and servers.

Stamina: Ability to stand for long periods and work in a high-temperature kitchen environment.

Hygiene: Strong understanding of HACCP or local food safety standards.