Prepare and cook North Indian dishes (curried chicken, lamb, vegetarian; tandoori items; biryani, rice; breads such as naan and roti) and meals for sick patients.
Ensure consistent taste, portion size and presentation; maintain cleanliness, hygiene, and food safety standards.
Manage kitchen operations during busy hours, monitor stock levels, assist in ordering ingredients, minimize food wastage and control costs.
Follow standard recipes and improve dishes as required; coordinate with kitchen staff and service team.
Demonstrate strong knowledge of Indian spices and flavors, curry preparation and gravies, starters, snacks, and catering for more than 200 people (hotels and hospitals).

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Royal India Restaurant