- Prepare Indian dishes including dals, rajma, chole, paneer, gravies, dry vegetables, rice, and non-vegetarian curries.
- Assist in bulk cooking for daily lunch and dinner tiffin services.
- Perform vegetable cutting, chopping, peeling, marination, and ingredient preparation.
- Follow standardised recipes to maintain consistent taste, quality, and food presentation.
- Ensure all assigned dishes are prepared according to production schedules.
2. Kitchen Operations
- Complete daily mise en place before production begins.
- Coordinate with the Head Chef, kitchen assistants, and packaging team.
- Follow daily menus, production sheets, and kitchen instructions.
- Ensure timely preparation of food to support scheduled dispatch and delivery.
- Maintain cleanliness and organisation of the assigned workstation.