Cook/Chef

Cook/Chef

Key Duties and Responsibilities:

• Prepare, season and cook a variety of vegetarian Indian dishes in accordance with established recipes and restaurant standards.
• Prepare curries, rice dishes, biryanis, breads, snacks, appetisers and other Indian vegetarian menu items.
• Prepare South Indian and Mumbai-style dishes where required by the menu.
• Prepare vegetables, paneer, lentils, pulses, rice, sauces, gravies, chutneys, spice mixes and other ingredients required for service.
• Prepare marinades, masalas, sauces and accompaniments using appropriate Indian cooking techniques.
• Operate commercial kitchen equipment including tandoor ovens, grills, fryers, hotplates and other cooking equipment.
• Regulate and monitor cooking temperatures to ensure food is prepared safely and consistently.
• Check ingredients for freshness, quality and suitability before use.
• Portion, plate and garnish meals in accordance with restaurant presentation standards.
• Prepare meals to accommodate special dietary requirements where required.
• Store food and ingredients appropriately, including in temperature-controlled facilities.
• Assist with estimating daily food requirements and monitoring ingredient and stock levels.
• Minimise food wastage and maintain appropriate portion control.
• Maintain a clean, organised and hygienic kitchen and food-preparation environment.
• Comply with food safety, hygiene and workplace health and safety requirements.
• Work effectively with chefs, cooks and front-of-house staff during busy service periods.
• Assist with training and guiding junior kitchen staff where required.
• Assist with ordering food supplies and maintaining adequate ingredient levels where appropriate to the position.
• Contribute to menu preparation, daily specials and new dishes where appropriate to the position.

Skills and Experience

Applicants should have:

• Minimum 1 year experience working as a Chef, Cook or similar commercial kitchen professional.
• Experience preparing Indian vegetarian cuisine is highly desirable.
• Knowledge of Indian spices, sauces, gravies and traditional cooking techniques.
• Experience preparing curries, rice dishes, breads, vegetarian dishes and other Indian menu items.
• Good knowledge of food safety, hygiene and food-storage requirements.
• Ability to maintain consistent food quality, portion sizes and presentation.
• Strong organisational and time-management skills.
• Ability to work independently and as part of a kitchen team.
• Reliability, punctuality and attention to detail.
• Availability to work evenings, weekends and public holidays where required.