Indian Chef CDP

Prepare and cook Indian dishes as per standard recipes and hotel SOPs.

Maintain consistent taste, quality, and presentation of all food items.

Supervise and guide Commis Chefs and kitchen helpers.

Ensure mise en place is completed before service begins.

Monitor food quality, portion control, and minimize wastage.

Maintain cleanliness and hygiene according to FSSAI food safety standards.

Check the freshness and quality of ingredients before use.

Coordinate with the Sous Chef and Executive Chef for daily operations.

Ensure timely preparation and dispatch of food orders.

Maintain proper storage using FIFO (First In, First Out) and FEFO (First Expire, First Out) principles.

Monitor stock levels and raise purchase requisitions when required.

Control food cost by reducing waste and proper inventory management.

Train new kitchen staff on recipes, hygiene, and cooking techniques.

Follow kitchen safety procedures and proper equipment handling.

Ensure all recipes are prepared according to the restaurant's standard.

Handle guest special requests, allergies, and dietary requirements.

Conduct daily temperature checks of refrigerators, freezers, and hot holding equipment.

Report equipment breakdowns or maintenance issues immediately.

Assist in menu planning, seasonal specials, and recipe development.

Support the kitchen team during banquets, events, and peak service hours.