Food Preparation:
Preparing ingredients, following recipes for Indian dishes (North and South Indian, regional specialties), and cooking various dishes.
Quality Control:
Ensuring the freshness of ingredients, maintaining food quality and standards, and ensuring appealing plate presentation.
Kitchen Management:
Setting up workstations, cleaning and sanitizing the kitchen, and maintaining a clean and organized work area.
Inventory and Ordering:
Monitoring food stock, placing orders, and receiving and storing deliveries.
Food Safety:
Adhering to food safety and sanitation procedures, maintaining temperature logs, and ensuring proper dating, labeling, and rotation of food items.
Training and Supervision:
Potentially training and supervising junior staff in the kitchen.
Customer Satisfaction:
Contributing to a pleasant dining experience by preparing and presenting dishes effectively.