North Indian cook

Prepare North Indian gravies and curries (makhani, kadai, korma, tikka masala, dal makhani) as per standard recipes and consistent taste. Prepare base gravies (onion-tomato, cashew, white and yellow gravy) in bulk for quick service during peak hours. Operate the tandoor and cook breads and kebabs such as naan, roti, kulcha, paneer tikka and tandoori chicken. Marinate meats, paneer and vegetables properly and maintain the right marination time and spice balance. Handle dum cooking and prepare biryani, pulao and other rice dishes with correct layering and timing. Prepare daily mise en place: cutting, grinding masalas, making pastes (ginger-garlic, green chilli) and portioning ingredients. Follow standard recipes, portion sizes and plating standards to ensure quality and consistency in every dish. Monitor stock, store ingredients under correct FIFO and temperature conditions, and report shortages or wastage to the Head Chef. Maintain strict hygiene, food safety and FSSAI standards, and keep the station, tandoor and equipment clean after every shift. Coordinate with the Sous Chef, Head Chef and service team to ensure timely order delivery, and assist in menu trials or new dish preparation when required.