Spice blending: Grinding, roasting, and balancing traditional spices (masalas) for curries and gravies.
Specialized cooking: Operating tandoor ovens, preparing regional breads (naan, roti), or cooking South Indian staples (dosas, idlis).
Ingredient prep: Marinating meats, chopping vegetables, and making fresh bases like chutneys or gravies.
Quality control: Tasting and adjusting flavors to ensure authentic, consistent taste across every service.
Inventory control: Monitoring stock levels, ordering fresh produce, and storing spices and perishables properly.
Staff supervision: Training junior cooks, assigning station tasks, and overseeing kitchen workflow during busy service hours.
Menu development: Creating new recipes, planning seasonal specials, and adapting traditional dishes to modern tastes.
For more Information Contact
Pooja ( HR )
9354227587