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Curry Chef Jobs (NOW HIRING)

TB ISLE RESORT LP

Employee Cafeteria Cook II

Aventura, FL · On-site

$13.50 - $18/hr

... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ... Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler. * Perform ...

TB ISLE RESORT LP

Employee Cafeteria Cook II

Aventura, FL · On-site

$13.50 - $18/hr

... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ... Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler. * Perform ...

TB ISLE RESORT LP

Banquets Cook I

Aventura, FL · On-site

$17.25 - $21.50/hr

Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad ... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ...

TB ISLE RESORT LP

Banquets Cook I

Aventura, FL · On-site

$17.25 - $21.50/hr

Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad ... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ...

TB ISLE RESORT LP

Corsair Lead Line Cook

Aventura, FL · On-site

$16.50 - $21/hr

... vin, curry, and normande. * Knowledge in identification and preparation of basic soups such as ... Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler. * Perform ...

TB ISLE RESORT LP

Corsair Lead Line Cook

Aventura, FL · On-site

$16.50 - $21/hr

... vin, curry, and normande. * Knowledge in identification and preparation of basic soups such as ... Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler. * Perform ...

TB ISLE RESORT LP

Bourbon Steak Cook I

Aventura, FL · On-site

$13.50 - $18/hr

I.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, and Coleslaw. * Knowledge of ... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ...

Bombay Curry & Pizzeria

Be Seen First

Indian Kitchen Helper needed

Gardena, CA · On-site

$20/hr

The Indian Kitchen Helper will assist in a busy restaurant kitchen, supporting the head chef by preparing ingredients, maintaining cleanliness, and managing kitchen tasks. This role is essential for ...

New

TB ISLE RESORT LP

Bourbon Steak Cook I

Aventura, FL · On-site

$13.50 - $18/hr

I.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, and Coleslaw. * Knowledge of ... vin, curry and normande. * Knowledge in identification and preparation of basic soups such as ...

TB ISLE RESORT LP

Freestyle Cook I

Aventura, FL · On-site

$13.50 - $18/hr

Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad ... de vin, curry and normande. * Has a solid knowledge in identification and preparation of basic ...

TB ISLE RESORT LP

Freestyle Cook I

Aventura, FL · On-site

$13.50 - $18/hr

Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad ... de vin, curry and normande. * Has a solid knowledge in identification and preparation of basic ...

Bombay Curry & Pizzeria

Be Seen First

Indian Kitchen Helper needed

Gardena, CA · On-site

$20/hr

The Indian Kitchen Helper will assist in a busy restaurant kitchen, supporting the head chef by preparing ingredients, maintaining cleanliness, and managing kitchen tasks. This role is essential for ...

New

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Showing results 21-40

All JobsCurry Chef Jobs

Curry Chef information

See salary details

$10

$24

$44

How much do curry chef jobs pay per hour?

As of Aug 24, 2026, the average hourly pay for curry chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a curry chef?

To thrive as a Curry Chef, you need expertise in culinary techniques, deep knowledge of spices and regional curry recipes, and typically formal culinary training or significant kitchen experience. Familiarity with commercial kitchen equipment, inventory systems, and food safety certifications is essential. Creativity, attention to detail, and strong teamwork skills help a Curry Chef stand out in busy kitchen environments. These combined skills are crucial for delivering authentic, high-quality dishes and maintaining efficient kitchen operations.

What are some common challenges faced by curry chefs in a busy restaurant kitchen?

Curry chefs often work in fast-paced environments where managing multiple orders, maintaining consistency in flavor, and handling various spices can be challenging. They must ensure that each dish meets quality standards while adapting to fluctuations in customer demand. Additionally, curry chefs frequently collaborate with kitchen staff to coordinate meal timing and must be skilled at multitasking to keep up with the restaurant’s pace. Staying organized and maintaining a clean workspace are essential for success in this role.

What is the difference between Curry Chef vs Indian Cook?

AspectCurry ChefIndian Cook
CredentialsCooking experience, culinary trainingCooking experience, traditional culinary skills
Work EnvironmentRestaurants, catering servicesHomes, restaurants, catering
Industry UsageProfessional culinary industryDomestic and commercial settings
Common Search IntentSpecialized curry dishes, professional cookingTraditional Indian recipes, home cooking

The main difference between a Curry Chef and an Indian Cook lies in their professional training and work environment. A Curry Chef typically works in restaurants or catering services with formal culinary training focused on a variety of curry dishes. An Indian Cook may work in homes or restaurants, often relying on traditional methods and recipes passed down through generations. While both prepare Indian cuisine, the Curry Chef emphasizes professional presentation and technique, whereas the Indian Cook focuses on authentic, home-style cooking.

What is a curry chef?

A curry chef is a culinary professional who specializes in preparing and cooking various types of curry dishes, often focusing on Indian, Thai, or other Asian cuisines. They typically have knowledge of spice blending, cooking techniques, and may work in restaurants, catering, or food service environments, often requiring skills in knife work and flavor balancing.
More about Curry Chef jobs

What states have the most Curry Chef jobs?

States with the most job openings for Curry Chef jobs include:

What job categories do people searching Curry Chef jobs look for?

The top searched job categories for Curry Chef jobs are:

Curry Chef jobs near you
Infographic showing various Curry Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Employee Cafeteria Cook II

TB ISLE RESORT LP

Aventura, FL • On-site

$13.50 - $18/hr

Other

Posted 25 days ago

Job description

Scope of Position
The primary function of the Cook II position is to prepare high quality food for all the various outlets. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or restaurant food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook III performance objectives as well as sound technical skills.
Position Requirements
  • Professional demeanor appropriate for a luxury environment.
  • Must be able to handle a multitude of tasks in an ever-changing environment.
  • Food Safety certification.
  • Able to maintain composure and objectivity under pressure.

Responsibilities
  • Ensure equipment and kitchen cleanliness.
  • Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
  • Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
  • Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
  • Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, and Coleslaw.
  • Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing.
  • Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques.
  • Technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette.
  • A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
  • Solid knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
  • Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
  • Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
  • Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.
  • Accurate knowledge of cooking temperatures.
  • Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
  • Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
  • Perform any other reasonable duties as required by management.

Education
  • High School diploma and/ or experience in a luxury hotel or a related field preferred.
  • Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.

Skills and Abilities
  • Able to communicate in the English language (Second language is a plus).
  • Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
  • Able to work flexible schedules including holidays and weekends.
  • Able to perform multiple tasks.

Physical Requirements
  • Physical agility and ability to move quickly in confined spaces.
  • Also requires standing/walking/reaching and bending throughout shift.
  • Able to lift, push and pull up to 100 lbs.
  • Able to multi-task and think clearly under pressure and in intense situations.
  • Stand or walk for extended periods of time.
  • Work in areas of high heat and humidity.

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