CDP

1. Food Preparation & Cooking

• Prepare and cook a wide range of authentic Indian dishes (North Indian, South Indian, regional specialties) as per

standardized recipes and plating guidelines.

• Ensure consistency in flavors, portion sizes, and presentation for both à la carte and banquet service.

• Maintain high standards of taste, aroma, and texture across curries, tandoor items, biryanis, and accompaniments.

2. Kitchen Operations

• Oversee and manage a specific section such as Curry, Tandoor, or Biryani within the Indian kitchen.

• Supervise and support Commis chefs and junior team members to ensure smooth kitchen functioning.

• Ensure ingredients are prepped, and equipment is ready for service.

3. Hygiene, Safety & Cleanliness

• Follow FSSAI and HACCP standards for food safety, hygiene, and handling practices.

• Ensure cleanliness and sanitization of the Indian section, including tandoors, burners, and utensils.