COOK

Roles & Responsibilities

Job Summary

Prepare and manage high-volume traditional South Indian cuisine with expertise in herbs, spices, and authentic cooking methods. Oversee inventory, cost control, and menu planning while maintaining quality under pressure during busy periods and varied shifts.

Responsibilities

• Prepare high-quality traditional South Indian dishes using authentic cooking methods and appropriate herbs and spices
• Produce large volumes of food efficiently with quick turnaround times to meet demand
• Monitor and maintain detailed inventory records and manage food costings according to company procedures
• Plan and execute menus that align with company standards and customer expectations
• Apply deep knowledge of South Indian cuisine to ensure authenticity and consistency in food preparation
• Work effectively under pressure during peak business periods to maintain service quality
• Adapt to night shifts, weekends, and public holidays as required to support operational needs

Preferred competencies and qualifications

• Possess 4-8 years of experience in South Indian food preparation and menu development