Cook (Ethnic Food Cook)With some duties as a specialist chef

Determine food portion sizes and costs for menu items.

Plan menus and estimate food requirements for daily operations and special events.

Requisition food ingredients, spices, and kitchen supplies.

Prepare and cook complete meals, individual dishes, and specialty North Indian cuisine, including vegetarian and non-vegetarian items such as curries, biryanis, and regional dishes.

Prepare authentic North Indian spice blends (masalas) and traditional gravies, including onion-tomato, cashew-based, cream-based, and yogurt-based sauces.

Operate traditional clay tandoor ovens for naan, tandoori meats, kebabs, and other tandoori specialties.

Prepare dishes for customers with food allergies, intolerances, and special dietary requirements.

Prepare special meals as instructed by a chef or dietitian where required.

Inspect kitchens and food service areas to ensure cleanliness and food safety compliance.

Train staff in preparation, cooking, and handling of North Indian cuisine and ingredients.

Supervise kitchen staff, helpers, and other cooks to ensure consistency and efficiency.

Maintain inventory and records of food, supplies, spices, and kitchen equipment.

Manage day-to-day kitchen operations and ensure smooth service during peak hours.

Supervise activities of cooks and kitchen workers involved in food preparation and service.

Ensure consistent quality, taste, and presentation of authentic North Indian cuisine.