Restaurant Cook

JOB DESCRIPTION: CHEF

Able to prepare South Indian and North Indian cuisine.

Able to do bulk cooking for catering weddings and all occasions.

Recommend new dishes in South and North Indian cuisine.

Able to cook South Indian and North Indian food recipes and menus.

Must know how to cook vegetarian and non-vegetarian dishes.

Experience in making Indian desserts and snacks.

All-round in Tandoori dishes and South Indian dishes, both vegetarian and non-vegetarian.

Minimum Requirements:

1. Minimum five years’ experience.
2. Able to work on weekends and public holidays.
3. Prepares and posts daily work assignment sheets based on menu and staff duty roster.
4. Assigns cooking or food preparation tasks to staff and instructs them in proper food preparation techniques.
5. Fill pre-preparation and inventory pull sheets before every meal.
6. Orient and train program for inmate workers.
7. Stick to sanitation and safety program.
8. Display good communication and human relation skills as per Food Service Manager’s directions.
9. Support manager to maintain high levels of good client relations.
10. Develop and set up local procedures for receipt, checking food and non-food items.
11. Cook varied regular and special diet foods for a balanced healthy diet.
12. Prepare meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts.
13. Use varied kitchen equipment in large quantity food production.
14. Conduct administrative and human resource management functions with supervised staff.
15. Handle disciplinary measures appropriate to authority delegated.
16. Execute Equal Employment Opportunity policies and programs.
17. Oversee food preparation for adherence to quality standards.