Position: DCDP – Indian Cuisine Chef
Department: Kitchen / Food Production
Reports To: CDP / Sous Chef / Executive Chef

Job Responsibilities:
Prepare and cook authentic Indian dishes, curries, gravies, rice and other menu items.
Ensure consistency in taste, quality, portion size and presentation.
Complete daily mise-en-place and ensure timely food preparation.
Follow standard recipes and maintain food quality standards.
Maintain proper hygiene, food safety and kitchen cleanliness.
Follow FIFO/FEFO and proper food storage procedures.
Monitor raw materials, control portions and minimize food wastage.
Assist CDP/Sous Chef in smooth day-to-day kitchen operations.
Guide Commis/Helpers and coordinate with the kitchen team during service.
Maintain equipment and assigned workstation in clean and secure condition.

Requirements:
2–4 years of relevant experience in Indian Cuisine / Curry Section preferred.
Strong knowledge of Indian spices, gravies and cooking techniques.
Ability to work efficiently in a rapid-paced kitchen.
Good teamwork, discipline and time-management skills.

Pay: ₹19,000.00 - ₹25,000.00 per month

Advantages:
Food provided
Provident Fund

Work Location: In person

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