RESTAURANT COOK (INDIAN FOOD)

Job Description & Requirements

The Cook supports the head cook or chef in food preparation and kitchen operations. This role ensures that food is prepared and served in a clean, safe, and efficient manner. Duties include basic food prep, cooking, cleaning, and maintaining kitchen equipment and supplies.

Key Responsibilities:

• Assist in the preparation and cooking of meals according to recipes and menus.
• Wash, peel, chop, slice, and grate food items as required.
• Measure and mix ingredients accurately.
• Set up workstations with ingredients and cooking equipment.
• Maintain cleanliness and organization of the kitchen, food storage areas, and workstations.
• Ensure food safety and sanitation standards are followed at all times.
• Store food properly and check for freshness.
• Clean and sanitize dishes, cooking utensils, and kitchen equipment.
• Receive and store deliveries; track kitchen inventory and notify when supplies run low.
• Assist with plating and presentation of meals.
• Follow instructions from senior kitchen staff and complete tasks in a timely manner.
• Dispose of waste and recyclables according to local regulations.
• Prepare all South Indian / North Indian & Western dishes inclusive of breakfast, lunch and dinner items.
• Knowledge of Handling the spice items.
• Should maintain good interpersonal relation with other workers in the Restaurant.