North Indian cook

Mise en Place: Prepare ingredients by washing, peeling, chopping, dicing, and slicing vegetables, according to recipe standards. Station Support: Help run a specific kitchen station (e.g., saucier, entremetier, garde manger), assist with basic cooking tasks, and support plating and garnishing. Inventory & Deliveries: Receive, check, date-label, and store food deliveries, assisting with stock rotation (FIFO) and tracking refrigerator/freezer levels. Hygiene & Safety: Maintain a clean, sanitized workspace, comply with HACCP and food safety regulations, record temperature checks, and dispose of expired or spoiled items