DCDP - Indian Curry

Role Overview: As a Cook specializing in Indian curry dishes, you will be responsible for preparing and cooking a wide variety of Indian curry dishes (both vegetarian and non-vegetarian) according to the menu and guest preferences. Your role will also involve assisting the Chef de Partie in organizing and coordinating daily kitchen operations within the Indian curry section. It will be essential for you to ensure proper portion control to minimize food wastage and to monitor food stock levels, assisting with inventory management and requisitions. Maintaining high standards of cleanliness, food safety, and hygiene will be crucial in your day-to-day tasks. Additionally, you will be expected to support junior team members and apprentices through guidance and training, ensuring consistency in food quality, taste, and presentation. Adhering to hotel policies, standard operating procedures (SOPs), and HACCP standards at all times will be imperative, as well as communicating effectively with other sections of the kitchen and service staff. Key Responsibilities: - Prepare and cook a wide variety of Indian curry dishes (vegetarian and non-vegetarian) as per the menu and guest preferences. - Assist the Chef de Partie in organizing and coordinating daily kitchen operations in the Indian curry section. - Ensure proper portion control and minimize food wastage. - Monitor food stock levels and 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 at all times. - Communicate effectively with other sections of the kitchen and service staff. Qualification Required: - Culinary Degree/Training Role Overview: As a Cook specializing in Indian curry dishes, you will be responsible for preparing and cooking a wide variety of Indian curry dishes (both vegetarian and non-vegetarian) according to the menu and guest preferences. Your role will also involve assisting the Chef de Partie in organizing and coordinating daily kitchen operations within the Indian curry section. It will be essential for you to ensure proper portion control to minimize food wastage and to monitor food stock levels, assisting with inventory management and requisitions. Maintaining high standards of cleanliness, food safety, and hygiene will be crucial in your day-to-day tasks. Additionally, you will be expected to support junior team members and apprentices through guidance and training, ensuring consistency in food quality, taste, and presentation. Adhering to hotel policies, standard operating procedures (SOPs), and HACCP standards at all times will be imperative, as well as communicating effectively with other sections of the kitchen and service staff. Key Responsibilities: - Prepare and cook a wide variety of Indian curry dishes (vegetarian and non-vegetarian) as per the menu and guest preferences. - Assist the Chef de Partie in organizing and coordinating daily kitchen operations in the Indian curry section. - Ensure proper portion control and minimize food wastage. - Monitor food stock levels and 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 at all times. - Communicate effectively with other sections of the kitchen and service staff. Qualification Required: - Culinary Degree/Training