Curry & Gravy Preparation: Master the production of base gravies (makhani, cashew onion, yellow gravy, korma), traditional regional curries, and tawa preparations from scratch.
Tadka & Tempering: Execute exact spice tempering (tadka) and seasoning to ensure rich, consistent flavor profiles across large-scale batches.
Mise en Place: Oversee daily kitchen preparation, including chopping, marinating, par-cooking, and organizing ingredients according to the event production sheet.
Station Management: Maintain hygiene, cleanliness, and food safety standards (FSSAI compliance) within the hot kitchen and curry section.
Inventory & Quality Control: Monitor stock levels of perishables and dry spices, inspect ingredients for freshness, and minimize food wastage.
Collaboration: Work closely with the Head Chef and Sous Chef to execute tailored catering menus, live counters, and multi-cuisine buffets seamlessly.