Prepare and cook high-quality Indian and international dishes according to hotel recipes and presentation standards.

Demonstrate expertise in North Indian, South Indian, Tandoor, and Biryani preparations.

Prepare Arabic, Italian, and other international cuisine dishes as per the hotel's menu requirements.

Assist the Executive Chef and Sous Chef in planning and developing buffet and à la carte menus.

Manage daily kitchen production and maintain consistency in food quality, taste, and presentation.

Maintain portion control and minimize food wastage.

Follow HACCP guidelines and all food safety and hygiene regulations.

Maintain cleanliness and sanitation across the kitchen and workstations.

Monitor ingredient stock levels and report purchasing requirements to the supervisor.