Culinary Production & Recipe Execution

1. Prepare a full range of Indian dishes including curries, gravies, masalas, biryanis, kebabs,

tandooris, soups, salads, and accompaniments.

1. Execute international and fusion dishes as per standardized recipes.
2. Follow all recipes exactly as documented, with zero deviation unless authorized by the

Executive Chef.

1. Ensure consistent taste, texture, portioning, and presentation for every dish.
2. Maintain mise en place for assigned sections and ensure readiness for service.
3. Assist in menu testing and development under supervision, especially for fusion concepts.

Technical Skills

1. Skilled in handling meats, seafood, vegetables, rice, stocks, sauces, and spice blends.
2. Competent in preparing traditional Indian masalas (wet and dry) with accuracy.
3. Ability to work across multiple stations (hot, cold, grill, curry, prep).
4. Familiarity with international cooking techniques and flavor profiles.

Quality, Hygiene & Safety

1. Maintain strict adherence to municipal food safety guidelines, including wearing masks,

gloves, hairnets, and protective gear as required.

1. Ensure proper food storage, labeling, dating, and rotation (FIFO).
2. Maintain workstation cleanliness and sanitation before, during, and after service.
3. Follow HACCP principles and internal SOPs for food handling and temperature control.
4. Report any food safety concerns immediately to the Sous Chef or Executive Chef.

Operational Responsibilities

1. Coordinate with other CDPs and Commis to ensure smooth kitchen operations.
2. Monitor ingredient levels and communicate shortages in advance.
3. Ensure equipment is used safely and report malfunctions promptly.
4. Support inventory counts and maintain accurate usage records when required.

Professional Conduct

• Follow all instructions from the Executive Chef and Sous Chef with precision.
• Maintain discipline, punctuality, and a professional attitude at all times.
• Uphold kitchen standards for grooming, uniform, and personal hygiene.
• Work collaboratively in a multicultural team environment.

Competencies

• Attention to detail
• Recipe discipline
• Time management
• Cleanliness and organization
• Creativity within defined guidelines
• Strong communication and teamwork

1. Culinary school graduate (mandatory).
2. Minimum 2–4 years of experience in Indian cuisine; exposure to international and fusion

cuisine preferred.

1. Proven ability to follow recipes without deviation.
2. Strong understanding of food hygiene, sanitation, and safety standards.
3. Ability to work under pressure in a fast-paced kitchen environment.