Parata and Thosai Master
Summary
Prepares and cooks traditional Indian dishes in a restaurant kitchen, ensuring quality, safety, and timely service.
Key Responsibilities
- Prepping ingredients (chopping, mixing), cooking various dishes (grilling, frying, baking) according to recipes, and ensuring freshness.
- Handling multiple orders efficiently, expediting dishes, and ensuring timely delivery to customers.
- Setting up and stocking cooking stations, monitoring stock levels, and rotating inventory.
- Maintaining clean workstations, utensils, and equipment; adhering to food health and safety regulations.
- Working with other kitchen and front-of-house staff, communicating with servers, and assisting other cooks.
- Arranging and garnishing dishes for attractive presentation.
- Teamwork and good communication skills.
- Monitor inventory, ordering new food and supplies as necessary
Understanding of food safety and sanitation.
- Assist other cooks as needed
Ability to work under pressure and manage time effectively.
- Attention to detail in food quality, portioning, and presentation.
Strong knowledge of various cooking techniques.