Meet and exceed guest and team member expectations through consistent food quality and service. Prepare Indian dishes according to approved recipes, portion sizes, presentation, and resort standards. Prepare daily mise en place and maintain adequate stock for the assigned section. Assist senior chefs with preparation of curries, gravies, tandoor items, breads, rice dishes, and other Indian specialties as required. Maintain cleanliness and hygiene of the kitchen, workstations, utensils, and equipment. Follow HACCP, food safety, storage, labeling, temperature control, and FIFO procedures. Minimize food wastage and use ingredients efficiently. Communicate effectively and work cooperatively with chefs and other team members. Ensure proper handover to the following shift. Follow resort policies, grooming standards, safety, fire, and emergency procedures. Carry out any other duties assigned by the Chef or Management.