- Do mise en place (wash, peel, chop, and cut vegetables and meats).
- Make marinades, gravies, spices, and basic sauces for Indian recipes.
- Cook and grill tandoor items like kebabs, tikkas, and Indian breads (naan, roti).
- Follow standard recipes to keep food taste and portions consistent.
Kitchen Operations and Support
- Assist the Chef de Partie (CDP) and senior chefs during busy service hours.
- Check food freshness and quality before you start cooking.
- Receive daily stock deliveries and help store items the right way.
- Report low inventory and throw away expired food.
Hygiene and Safety
- Keep the workstation clean, sanitized, and protected.
- Follow strict food safety and HACCP rules.
- Clean and maintain kitchen equipment, including tandoor ovens and burners.