Cook

RAWAT INDIAN TAKEAWAY LIMITED; Auckland; On-site; NZD 30,000 - 60,000; Full time

Job summary

A local Indian restaurant in Auckland is seeking two skilled Cooks specialising in authentic Indian cuisine. The role requires a passion for food preparation and a commitment to quality and hygiene. Responsibilities include preparing traditional Indian dishes, ensuring high presentation standards, and maintaining a clean kitchen environment. The position offers a guaranteed minimum of 30 hours per week with pay between $25.00 and $30.00 per hour.

Qualifications

• Minimum one year of relevant experience in food preparation.
• Ability to work on weekends and public holidays.
• Strong commitment to hygiene and quality standards.

Responsibilities

• Prepare a variety of traditional Indian dishes.
• Ensure high standard of food presentation.
• Monitor quality throughout food preparation process.
• Maintain cleanliness of kitchen environment.

Skills

Food preparation and presentation

Knowledge of Indian cuisine

Customer satisfaction focus

Teamwork

Job description

We are seeking two skilled and experienced Cooks specialising in authentic Indian cuisine, including curries and Tandoori dishes. The ideal candidate will be passionate about food preparation and presentation, with a strong commitment to quality, hygiene, and customer satisfaction.

Location: Auckland

Job type: Full Time

Duration: Permanent

Relevant Experience: Minimum one year

Pay: Minimum $25.00 and maximum $30.00

Hours: Minimum guaranteed 30 hours per week

Willing to work on weekends and public holidays (Working days will be between Monday and Sunday)

Job Description

• Prepare, season, and cook a variety of traditional Indian dishes, including Curries and Tandoori items.
• Plan daily food requirements and ensure dishes are presented and garnished to a high standard.
• Customise individual orders to meet specific dietary requirements and customer preferences.
• Monitor the quality of dishes at every stage, from initial preparation to final service.
• Assist the chef with inventory control, ordering kitchen supplies, and sourcing ingredients
• Properly label and store food items in refrigerators and other storage areas to ensure freshness and compliance with food safety standards.
• May provide training to junior kitchen staff as needed.
• Operate temperature-controlled cooking equipment safely and effectively.
• Minimise food waste through efficient practices.
• Maintain a clean and organised kitchen environment at all times.
• Adhere strictly to personal hygiene and workplace health and safety regulations.

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