First Cook – Indian Cuisine

About the role

The First Cook for Indian Cuisine will lead the preparation and cooking of Indian dishes in a busy hotel kitchen. Reporting to the Chef, you will ensure that every plate meets Marriott’s quality, presentation and safety standards while supporting the service team during peak periods.

Key responsibilities

• Prepare and cook Indian menu items according to recipes, quality and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and monitor food safety logs.
• Thaw frozen items, portion, garnish and arrange dishes for service.
• Communicate with the Chef and service staff about specials, excess inventory and out‑of‑stock items.
• Maintain accurate food logs and assist with inventory control.
• Support hiring, training and scheduling of kitchen staff as needed.
• Follow all company safety, security and hygiene policies.

Required profile

• Technical or vocational culinary education.
• Minimum 3 years of experience in a similar cooking role, preferably with Indian cuisine.
• No supervisory experience required.
• Ability to stand, walk, bend and lift up to 25 lb throughout the shift.

Required skills

• Food preparation and cooking techniques.
• Temperature control of kitchen equipment.
• Food safety and hygiene practices.
• Ability to follow recipes and quality checklists.