Restaurant Cook

Requirements:

• Able to cook vegetarian/non vegetarian north and south indian cuisines
• Weigh, measure, mix and prepare ingredients according to the recipes.
• Able to prepare in large quantities as per catering order while maintaining consistent flavor, texture and presentation
• Pre-mix traditional spice blends, marinades, gravies, and foundational sauces according to recipes.
• Hands-on experience in grinding batter using a wet grinder
• Blend batters in proportions according to the dish while maintaining consistency and quality.
• Check food and ingredients for freshness.
• Arrange and garnish dishes to make them look appealing to the customers.
• Assist the head chef in designing catering menus, test new dishes and scale up recipes for heavy cooking volumes.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• Practice proper hygiene and sanitation.

Responsibilities:

• Good track record in similar position in F&B industry
• Good experience with preparing Indian dishes in high volume.
• Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, etc.
• Team Player, able to handle work in a high pressure , fast-paced work environment
• Able to work on week ends and public holidays.