Indian DCDP

Food Production \& Culinary Operations

• Prepare authentic Indian cuisine covering North Indian, South Indian and regional specialities.
• Handle breakfast, lunch, dinner, buffet, à la carte and banquet preparations.
• Prepare Indian gravies, curries, dal, rice, biryani, pulao, tandoori items, kebabs, breads and accompaniments.
• Maintain consistency in taste, flavour, texture, portion size and presentation.
• Ensure timely preparation and smooth food service during peak hours.
• Follow standard recipes and instructions from the Executive Chef.

Kitchen Section Management

• Independently manage the assigned Indian kitchen section.
• Plan daily mise-en-place according to occupancy, covers and banquet requirements.
• Allocate duties and supervise Commis Chefs and kitchen helpers.
• Coordinate with other kitchen sections and restaurant service teams.
• Ensure adequate food availability during all meal periods.
• Maintain proper workflow and discipline in the kitchen.

Menu Planning \& Development

• Assist the Executive Chef in planning daily and weekly menus.
• Introduce new Indian dishes and regional specialities.
• Develop buffet menus suitable for corporate guests, families and special events.
• Suggest seasonal dishes and festival menus.
• Maintain variety and presentation standards across all food outlets.

Food Cost \& Inventory Control

• Prepare daily kitchen indents based on operational requirements.
• Monitor the consumption of meat, poultry, vegetables, groceries and spices.
• Follow FIFO and stock rotation procedures.
• Control food wastage and maintain portion standards.
• Ensure proper storage and handling of raw and cooked food.
• Assist in monthly physical stock verification.

Hygiene \& Food Safety

• Maintain personal grooming and hygiene standards.
• Ensure cleanliness of kitchen equipment, utensils and workstations.
• Follow HACCP and hotel food safety procedures.
• Monitor food temperature, storage conditions and expiry dates.
• Prevent cross-contamination and ensure safe food handling.

Staff Supervision \& Training

• Train junior chefs in Indian cooking techniques and standard recipes.
• Monitor staff attendance, punctuality and grooming.
• Conduct pre-service kitchen briefings.
• Ensure proper delegation of duties and team coordination.
• Evaluate staff performance and report operational issues to the Executive Chef.

Guest Satisfaction \& Quality Control

• Ensure food quality meets hotel standards.
• Handle special guest requests and dietary requirements.
• Monitor buffet presentation and timely replenishment.
• Respond to guest feedback and take corrective action.
• Maintain consistency across restaurant, room service and banquet operations.

Job Type

Full-time

Pay

₹20,022.27 - ₹24,039.21 per month

Benefits

• Food provided

Work Location

In person