Job Requirements
1. A foundational understanding of Indian ingredients, spices, and cooking methods (such as tandoori cooking, curry-making, and naan preparation) is an advantage.
2. Ability to use knives efficiently for cutting, chopping, slicing, and dicing, with a focus on speed and precision.
3. A keen eye for detail, particularly in food preparation and presentation, ensuring dishes meet quality and consistency standards.
4. Eagerness to learn from senior chefs, develop new cooking skills, and adapt to the restaurant’s kitchen environment.
5. Familiarity with basic cooking techniques, including frying, boiling, grilling, and baking.