TASKS AND RESPONSIBILITIES:
● Plan, organize, and direct the preparation and cooking activities of the curry section in a full-service
Indian restaurant.
● Prepare and cook a variety of traditional and regional Indian curries, including poultry, lamb, seafood,
and specialty gravies, in accordance with established recipes and flavour profiles.
● Oversee the preparation of base gravies, spice blends, masalas, and curry sauces to ensure consistency
and authenticity.
● Supervise cooks and kitchen assistants assigned to the curry station to maintain production efficiency
and quality control.
● Monitor cooking times, seasoning adjustments, and texture to ensure proper execution of
slow-simmered and high-heat curry preparations.
● Direct mise en place preparation for high-volume service, ensuring adequate stock levels of proteins,
sauces, and accompaniments.
● Coordinate service timing with the Tandoor and Vegetarian sections to ensure cohesive plating and
delivery.
● Assist in developing new curry variations and regional specialties in collaboration with senior kitchen
leadership.
● Ensure proper storage, labeling, and rotation of meats, seafood, and prepared gravies within the curry
section.
● Maintain section cleanliness, equipment readiness, and operational standards to support consistent
service delivery.
Prerequisites:
Education: Bachelor’s Degree or equivalent.
Experience & Skills: 5 years or more in the relevant field or equivalent experience.
Language: English
Benefits: 4 % Vacation Pay,
Disability
Medical
Dental
Other benefits
Job Types: Full-time, Permanent
Pay: $36.60-$38.00 per hour
Benefits:
- Dental care
- Extended health care
Work Location: In person
