Cook

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Follow strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Preparing & cook quality of all types of vegetarian and non vegetarian starters, Main course & Desserts Make various kinds of nann (bread) chapati, paratha etc Update grocery, vegetable & spice, and milk, Curd list when required to place an order each day and ordering food supplies Discussing food preparation issues with Managers, and kitchen and waiting staff Following hygiene regulations train staff other staffs when asked Placement and ordering ingredients/materials, watching stock levels Preparation of food items required for further processing Attention to detail on presentation and “taste” Maintaining cleanliness and high hygiene standards within the work place Staff communication and work flow during pressurised situations Multi tasking during busy periods-time management Setting Prioritising incoming orders Ensuring customer satisfaction starts within from the kitchen Stock management, ordering, rotation quality control Tandoori specialised oven cooking Fry pan cooking meals for patrons Preparing/making Indian ice creams & drinks Bulk catering cooking requirements in larger volumes that may require you to work away from your workplace The above tasks are carried out as the need arises.

Walk in cooler Freezer Tandoori oven Gas cooking appliances Microwave ovens Blenders/Kitchen wiz Other basic chefs equipment (Knives, pots, pans etc)

Large wash area basins