Airline Catering - Specialty Indian Cook 1

Description

ABOUT ABBY'S

Abby’s Catering has delivered exceptional culinary and hospitality experiences since 1980. We serve high-profile private, corporate, and commercial aviation clients, along with exclusive corporate and private events. Our kitchens operate at the intersection of precision, creativity, and uncompromising food safety standards.

We believe great food starts with great people, and we invest in both.

POSITION SUMMARY

The Cook I (Indian Cuisine Experience) is responsible for preparing high-quality dishes in accordance with corporate recipes, food safety standards, and airline specifications. This role requires hands-on cooking experience with Indian cuisine, attention to detail, and the ability to work efficiently in a fast-paced, production-driven environment.

REPORTS TO: Chef / Sous Chef / Executive Chef

SHIFT: 12:00 PM to 10:30 PM and flexibility required

ESSENTIAL FUNCTIONS

• Prepare and execute Indian cuisine dishes using approved recipes and batch procedures 
• Perform cooking techniques including prepping, roasting, grilling, braising, sautéing, and broiling 
• Ensure products meet freshness, taste, consistency, and presentation standards 
• Follow all food safety, sanitation, and hygiene regulations (FSQ standards) 
• Complete all required FSQ logs accurately and in real time 
• Maintain clean and sanitized workstations throughout the shift 
• Use proper tools and equipment (scales, scoops, thermometers, etc.) 
• Monitor and report product shortages, discrepancies, or quality concerns 
• Support production flow to meet deadlines and avoid delays 
• Accurately track and minimize food waste
   

MISSION AND CORE VALUES

At Abby’s, our mission is to deliver memorable, high-quality culinary experiences while maintaining the highest standards of food safety, sustainability, and fiscal responsibility.

We live our CATCH values every day:

• Customer Service 
• Accountability 
• Teamwork 
• Competitiveness 
• Honesty

Requirements

 REQUIREMENTS & QUALIFICATIONS

• Minimum of 1 year of professional cooking experience 
• Hands-on experience with Indian cuisine required 
• Ability to follow standardized recipes and production processes 
• Strong understanding of food safety and hygiene standards 
• Ability to work independently and as part of a team
• Capable of managing a fast-paced workload with attention to detail 
• Flexible availability (including nights, weekends, and holidays) 
• Must be legally authorized to work in the U.S. without sponsorship 
• Food Handler Certification required (or ability to obtain)