Prepare and cook North Indian dishes such as curries (chicken, lamb, vegetarian), tandoori items, biryani, rice, and breads (naan, roti).

Food for sick patients.

Ensure consistent taste, portion size, and presentation.

Manage kitchen operations during busy hours.

Maintain cleanliness, hygiene, and food safety standards.

Monitor stock levels and assist in ordering ingredients.

Minimize food wastage and control costs.

Follow standard recipes and improve dishes when required.

Coordinate with kitchen staff and service team.

Strong knowledge of Indian spices and flavors, curry preparation and gravies, knowledge of starters and snacks.

Catering for more than 200 people (Hotels and Hospitals).

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Royal India Restaurant