Cooks/Chefs

• Must have good knowledge and experience in preparing variety of north and southern Indian Cuisine.
• Must have creative skills for prepare and cooking high quality of vegetarian and non-vegetarian Indian dishes including curries, tandoori items, street food, biryanis, kebabs, rolls, Southern Indian dishes, Indo-Chinese and traditional breads.
• Develop and refine menu items to maintain authenticity while incorporating customer feed-back and seasonal ingredients.
• Manage food preparation, cooking, and plating with attention to quality, flavours, and presentation.
• Operate and maintain kitchen equipment, including tandoor ovens, to ensure safety and efficiency.
• Monitor food stock, manage inventory, and minimize waste.
• Ensure the kitchen meets health, safety, and hygiene standards in-terms of cleanliness.

• Collaborate with the management team to create special dishes and seasonal menus.

• Demonstrating techniques and advising on cooking procedures whenever required.
• Understand and knowledge of food costings.
• Prepared to work under pressure for fine dine, takeaway food and outside catering orders.
• Must have good health and clean character record
• Must ensure food & health safety requirements are strictly maintained
• Maintaining high quality food preparation and presentation
• May be required to train assistants in the preparation of food.
• Maintaining and regulating kitchen equipment including temperatures of ovens.
• Ensure surplus food items are frozen, and foods are preserved properly.
• Strictly keeping the kitchen and rear areas of the kitchen clean and tidy, zero percent

tolerance for unhygienic conditions.

Requirements for the role:

This role is an entry level position with no qualifications required. Training will be provided.