Job Description

• Prepare Indian dishes in line with brand standards, managing proteins, seafood, and regional ingredients for quality and consistency.
• Ensure punctual delivery of supplies to all kitchen sections according to departmental operations manuals.
• Verify supplier stock quality and store ingredients securely under proper conditions.
• Maintain strict portion control per recipe to minimize waste and ensure food cost efficiency.
• Clean and sanitize workstations and equipment after service, upholding HACCP and hotel hygiene protocols.
• Assist with special events or outside catering, coordinating with senior chefs.
• Be adaptable and flexible—rotating across kitchen outlets as needed, responding to operational changes in F&B.
• Participate in training initiatives and assist where necessary in supporting department goals.

Qualifications

• At least 1 year experience as a Commis Chef or similar in hotel/restaurant kitchens, preferably with Indian or South Asian cuisine exposure.
• Experience in 4 types of Indian regional/modern tandoor bread and kebabs veg & non veg.
• Passionate and confident, eager to learn and contribute in a fast-paced, detail-oriented environment.
• Flexible to work breakfast, lunch, and dinner shifts across all days of the week.
• An ability to demonstrate your confident personality, a passion to learn and be challenged.