Raj Dakhhani

Panchpakhadi, Thane

Cooking: Prepare authentic Indian dishes (e.g., curries, tandoori, roti, rice, sambar) using traditional techniques and recipes.Menu & Quality: Ensure consistency in taste, quality, and portion control to meet customer satisfaction.Kitchen Operations: Manage spice inventory, maintain ingredient stock levels, and properly store food items.

Tandoor Operations: Light, maintain, and operate the tandoor oven safely, often working in high-temperature, smoky environments.Food Preparation: Marinate and cook tandoori items (kebabs, tikkas, tandoori chicken) and prepare Indian breads (naan, roti) to order.Quality Control: Ensure food quality, taste, and presentation meet restaurant standards, including proper seasoning and cooking times.Station Maintenance: Keep the tandoor station clean, organized, and stocked with necessary ingredients.

Food Preparation: Assist chefs by washing, peeling, chopping, and slicing ingredients. Portion food, prepare simple dishes, and assemble plates for service.Cleaning & Sanitization: Clean and sanitize kitchen surfaces, equipment, tools, and, work areas. Wash pots, pans, utensils, and dishes using a dishwasher or by hand.Kitchen Maintenance: Sweep, mop floors, and empty garbage containers regularly.Stock & Inventory: Unload delivery trucks, store ingredients in refrigerators or freezers, and report low inventory levels.