DCDP - Indian Curry

Role Overview: As a Cook specializing in Indian curry dishes, your main responsibility will be to prepare and cook a wide variety of Indian curry dishes, including both vegetarian and non-vegetarian options, based on the menu and guest preferences. You will work closely with the Chef de Partie to organize and coordinate daily kitchen operations within the Indian curry section. It is crucial for you to focus on proper portion control, minimize food wastage, monitor food stock levels, assist with inventory management, and maintain high standards of cleanliness, food safety, and hygiene. Additionally, you will provide guidance and training to junior team members and apprentices to ensure consistency in food quality, taste, and presentation. Adhering to hotel policies, standard operating procedures (SOPs), and HACCP standards is essential, along with effective communication with other kitchen sections and service staff. Key Responsibilities: - Prepare and cook a wide variety of Indian curry dishes (vegetarian and non-vegetarian) according to the menu and guest preferences. - Assist the Chef de Partie in organizing and coordinating daily kitchen operations within the Indian curry section. - Ensure proper portion control and minimize food wastage. - Monitor food stock levels, assist with inventory management, and requisitions. - Maintain high standards of cleanliness, food safety, and hygiene. - Support junior team members and apprentices through guidance and training. - Ensure consistency in food quality, taste, and presentation. - Adhere to hotel policies, standard operating procedures (SOPs), and HACCP standards. - Communicate effectively with other sections of the kitchen and service staff. Qualification Required: - Culinary Degree/Training,