Support the Sous Chef or Chef de Partie in the daily operations, focusing on Indian cuisine.Follow menu specifications provided by the Sous Chef and Chef de Partie, ensuring the correct portion size, quantity, and quality.Maintain the highest standards and consistent quality in daily preparation while staying updated on Indian ingredients, recipes, and traditional cooking techniques.Complete the daily checklist for mise-en-place and proper food storage.Attend meetings as requested by the Executive Chef or Executive Sous Chef.Report any issues related to kitchen equipment or machinery to the Sous Chef and follow up on necessary repairs.Keep the Indian cuisine section of the kitchen clean, organized, and in compliance with the resort’s hygiene and safety standards.Record and report any accidents or illnesses in the logbook and inform the Sous Chef, Executive Chef, or Executive Sous Chef when necessary.Guide and supervise subordinates in their daily food preparation tasks, particularly in Indian cuisine, and actively participate in cooking.Monitor and ensure commis chefs maintain proper grooming and personal hygiene standards.Adhere to company policies regarding fire safety, hygiene, and workplace safety.Train, mentor, and develop subordinate employees in Indian culinary techniques and standards.
