Key Responsibilities:
Prepare, cook, and present authentic Indian curry dishes according to restaurant standards
Supervise and coordinate the curry section of the kitchen
Ensure quality, taste, and presentation of all dishes
Maintain kitchen hygiene, safety, and sanitation standards
Monitor inventory and supplies for the curry station
Assist in menu planning, recipe standardization, and portion control
Train and guide junior kitchen staff in Indian curry preparation techniques
Collaborate with other chefs to maintain smooth kitchen operations
Qualifications:
Diploma, Culinary Arts degree, or relevant certification
2–5 years of experience in preparing Indian cuisine in a professional kitchen
Knowledge of Indian spices, cooking techniques, and presentation