Culinary Expertise: Prepare, cook, and present North Indian dishes with precision and authenticity. Stock Management: Assist with stock ordering and monitoring procedures to maintain ingredient freshness. Hygiene and Safety: Maintain high standards of food hygiene and health & safety at all times to ensure customer well-being. Continuous Learning: Participate in meetings, training sessions, and forums, taking responsibility for your own professional development. Food Preparation: Demonstrate excellent food preparation practices, portion control, and end-to-end food production. Team Collaboration: Support the Head Chef in achieving company measures and targets and cascade your culinary knowledge to the kitchen staff. Innovation: Suggest innovative and commercially viable ideas to improve food quality and monitor portion and waste control to maintain profit margins. Seasonal Dishes: Support the Head Chef in introducing new seasonal dishes to delight our customers. Adaptability: Perform any reasonable duties required to contribute to the achievement of business aims and objectives.