Key ResponsibilitiesPrepare Indian vegetarian dishes such as dal, sabzi, curry, gravy, rice, pulao, paratha, and other menu items.
- Follow standardized recipes, measurements, cooking methods, and portion sizes.
- Ensure consistency in taste, quality, and presentation.
- Prepare ingredients including cutting, chopping, grinding, marination, and other pre-preparation activities.
- Operate kitchen equipment such as gas ranges, kadai, pressure cookers, fryers, boilers, and other cooking equipment safely.
- Ensure food is prepared according to the daily production plan and required quantities.