Strong knowledge of Indian cuisine, especially North Indian dishes.
Excellent knowledge of Indian gravies, curry bases and masalas.
Hands-on experience in preparing Dal, Paneer, Veg Curries, Kofta, Korma, Handi, etc.
Positive knowledge of Tandoori and Indian cooking techniques.
Able to maintain consistent taste, texture and presentation.
Knowledge of mise en place, portion control and food costing.
Ability to handle high-volume restaurant/café operations.
Should be able to manage the Indian section independently during service.
Positive knowledge of food hygiene, HACCP and kitchen safety standards.
Should be capable of guiding Commis Chefs and kitchen helpers.
Minimum 2–4 years of experience in Indian cuisine preferred.