Duties and Responsibilities
- Plan menu and estimate food and labour costs.
- Ensure menu items are made as per standardized franchise recipes
- Discuss with the Executive chef regarding Events and Functions to keep the kitchen Prepared.
- Organize, prepare and cook food.
- Prepare different specialty items including Indian Chinese dishes, Indian dishes and tandoori breads
- Also prepare Dosa Batter, Sambar and chutneys on a daily basis and check quality of all base sauces.
- Select, prepare and cook vegetables for different menu items
- Produces Indian style snacks such as samosas, chaat and puris.
- Prepare sauces, accompaniments and soups
- Prepare Indian desserts
- Present and portion food on plates and add sauces and garnish.
- Freeze and preserve food, regulate the temperatures of ovens, grills and other cooking equipment and examine foodstuffs to ensure quality.
- Selects and train staff and demonstrate required cooking techniques to cooks and kitchen hands and mentor them on cooking procedures.
- Clean and maintain kitchen premises and follows workplace hygiene procedures and regulations.
- Follow workplace health and safety procedures including applying first aid if necessary.
- Follow daily, weekly and monthly maintenance Schedule for all Equipment in the kitchen.
- Maintain Kitchen stock inventory and order all Food supplies as per order schedule.
- Adhere to all System Operating Procedures (SOP)
Work Experience required:
Cooking - Indian Cuisine (South Indian, North Indian and Indo Chinese dishes) for 2 years.
Preference will be given to candidates with a Cert IV in Commercial Cookery.
Work Authorisation:
Work Location: In person
Job Type: Full-time
Pay: $80,000.00 – $90,000.00 per year
Experience:
- Cooking in Indian cuisine: 2 years (Required)
Work Authorisation:
Work Location: In person
