Key Responsibilities:Food Preparation & Cooking:

• Prepare and cook a variety of Indian curries, including vegetarian and non-vegetarian dishes, as per hotel standards.
• Follow traditional and modern Indian cooking techniques to enhance taste and presentation.
• Ensure consistency in taste, quality, and portion control.

Kitchen Operations:

• Assist in planning daily kitchen operations and food production.
• Ensure all mise en place (preparation) is ready before service.
• Work closely with the Chef de Partie and Sous Chef to execute menu items effectively.

Hygiene & Safety Compliance:

• Maintain high levels of cleanliness and hygiene in the kitchen.
• Follow food safety standards (HACCP) and hotel SOPs.
• Store ingredients and raw materials properly to prevent contamination.

Inventory & Stock Management:

• Monitor stock levels and report shortages to the senior chef.
• Assist in checking the freshness and quality of ingredients before use.

Teamwork & Learning:

• Support and guide junior kitchen staff when required.
• Learn and adopt new recipes, techniques, and kitchen best practices.
• Maintain a positive and professional attitude in the kitchen

.

Radisson Hotel Group is an international hospitality company that has its headquarters in Brussels, Belgium. It originated as a division of Carlson Companies, which owned Radisson Hotels, Country Inns Suites and other brands. In 1994, Carlson signed a franchise agreement