Core purpose of an Indian cook.
Key expectations (preparing authentic Indian dishes, maintaining taste consistency, using spices correctly, etc.).
Position in kitchen hierarchy (Commis, Cook, Tandoor Cook, Curry Master, etc.).
Food Preparation:
Cooking a wide range of Indian dishes (curries, dals, rice items, breads, snacks, sweets).
Mastery over spice blending, tempering, tandoor, frying, and slow-cooking techniques.
Menu Development:
Creating traditional and fusion menus.
Regional cuisines knowledge (North Indian, South Indian, Gujarati, Rajasthani, Bengali, etc.).
Quality & Consistency:
Ensuring every dish has authentic flavor and presentation.
Hygiene & Safety:
Following FSSAI standards, cleanliness, food storage practices.