DCDP - Indian Curry

Prepare and cook a wide variety of Indian curry dishes (veg & non-veg) as per menu and guest preferences.

Assist the Chef de Partie in organizing and coordinating daily kitchen operations in the Indian curry section.

Ensure proper portion control and minimize food wastage.

Monitor food stock levels and assist with inventory management and requisitions.

Maintain high standards of cleanliness, food safety, and hygiene.

Support junior team members and apprentices through guidance and training.

Ensure consistency in food quality, taste, and presentation.

Adhere to hotel policies, SOPs, and HACCP standards at all times.

Communicate effectively with other sections of the kitchen and service staff.