Cook

Cook:

Key Duties and Responsibilities

• Prepare, season and cook a wide range of Indian and Indo-Chinese dishes in accordance with established recipes and restaurant standards.
• Prepare South Indian dishes including dosa, uttapam, idli, vada, sambar and related accompaniments.
• Prepare and cook North Indian curries including vegetarian, chicken, lamb, goat and seafood dishes.
• Prepare biryanis, rice dishes, noodles, fried rice and Indo-Chinese dishes.
• Prepare and cook tandoori items including chicken tikka, tandoori chicken, paneer tikka, seekh kebab, fish and prawns.
• Prepare Indian breads including naan, roti and other bread varieties.
• Measure, mix and prepare ingredients, marinades, sauces, gravies, spice blends and accompaniments required for service.
• Operate commercial kitchen equipment including tandoor ovens, grills, fryers, hotplates and other cooking equipment.
• Regulate and monitor cooking temperatures to ensure food is prepared safely and consistently.
• Check the quality, freshness and suitability of ingredients before and during food preparation.
• Season food appropriately and monitor dishes throughout the cooking process.
• Portion, plate and present meals consistently in accordance with restaurant standards.
• Prepare food for customers with special dietary requirements where required.
• Store food and ingredients appropriately, including in temperature-controlled facilities.
• Follow appropriate stock rotation, food-storage and food-safety procedures.
• Assist with monitoring daily ingredient requirements and stock levels.
• Minimise food wastage and maintain efficient use of ingredients.
• Maintain a clean, organised and hygienic kitchen and food-preparation area.
• Comply with food safety, hygiene and workplace health and safety requirements.
• Work collaboratively with chefs and other kitchen staff to ensure efficient service during busy periods.
• Assist with training and guiding junior kitchen staff where required.

Skills and Experience

The successful candidate should have:

• Minimum 1 year of experience working as a Cook in an Indian restaurant or similar commercial kitchen environment.
• Experience preparing curries, biryanis, dosa, rice dishes and other Indian menu items.
• Experience using commercial kitchen equipment such as tandoors, grills, fryers and hotplates.
• Sound knowledge of Indian spices, marinades, sauces and cooking techniques.
• Good knowledge of food safety, hygiene and safe food-storage procedures.
• Ability to maintain consistent food quality, portion sizes and presentation.
• Ability to work efficiently in a high-volume kitchen environment.
• Good organisational and time-management skills.
• Ability to work independently and as part of a kitchen team.
• Reliability, punctuality and attention to detail.
• Availability to work evenings, weekends and public holidays as required.