SAUCE INDIAN CHEF

Key Responsibilities Prepare base gravies such as makhani, korma, tikka masala, vindaloo, and curry sauces Expertly blend and toast spices (masalas) to enhance aroma and flavor Maintain consistency in taste, texture, and color of sauces Develop new signature curry and sauce recipes Monitor food quality, freshness, and storage Follow hygiene and food safety standards Manage portion control and minimize kitchen waste Required Skills Strong knowledge of Indian spices and regional cuisines Expertise in tempering (tadka), roasting, and slow-cooking techniques Ability to balance heat, acidity, sweetness, and creaminess Time management in a fast-paced kitchen Attention to detail and presentation