Cook

placeHamilton calendar_month 

INDIAN CUISINE COOK

Seeking an Indian/ Nepalese cook to join team in our busy restaurant in Hamilton.

company: Jalapa enterprises limited
Trading name : Mithai Hub
Role: Full time, permanent, at least 30 hours a week
Pay: $25 - $30per hour

Location: 5 Peachgrove road, Hamilton east , Hamilton 3216, New Zealand

Requirements to be considered for the role

Must be available to work during evening and weekend shifts.
Must be hard working with an ability to handle pressure.

Should be reliable and honest.

As an Indian Cuisine Cook, you must already have the skills and knowledge to be able to:

  • Assist the Head Chef with planning menus and estimating food requirements
  • Examining foodstuffs to ensure quality
  • Regulating temperatures of ovens, grills, and other cooking equipment
-Cooking high-quality Indian curries and operating the Tandoori oven without supervision promptly.
  • Cooking Indian Sweets and Snacks items
  • Seasoning food during cooking
  • Portioning food, placing it on plates, and adding gravies, sauces, and garnishes
-Storing food in temperature-controlled facilities
  • Preparing food to meet special dietary requirements
  • Keep your work areas and equipment clean and tidy, ensuring sanitation practices are always in compliance
with hygiene regulations.
  • Providing the Head Chef with stock requirement schedules ongoing needed to ensure efficient operation in your area of responsibility.
  • Assist with training and directing Kitchen hands as required
  • At all times, work with safe practices following kitchen safety standards.
  • Maintaining your part of the Food Control Plan by ensuring the data is recorded as required.
  • Other lawful duties as requested from time to time.
  • Reporting to the Head Chef.

Prerequisite Experience

Will require at least 2 years of experience working with Indian Cuisine in a restaurant or hotel environment.

Minimum of $25 an hour wage rate. Maximum $30 an hour

A minimum of 30 hours of work per week is guaranteed.

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