Head Cook - #1169759

Responsibilities

• Lead overall culinary direction and day-to-day kitchen operations
• Prepare and cook a variety of Indian cuisines in accordance with the menus
• Prepare complex curries, gravies, and biryanis across regional North and South Indian styles.
• Mix regional batters to prepare fresh dosa, idli, and street-style chaats
• Plan menus, determine size of food portions.
• Monitor food taste, temperature, and presentation to ensure consistency
• Direct, train and support kitchen staff in preparation, cooking to maintain workflow efficiency
• Supervise kitchen staff and helpers
• Inspect kitchens and food service areas
• Ensure proper handling and storage of all food items
• Estimate food requirements and costs
• Maintain inventory and records of food, supplies and equipment.
• Ensure kitchen safety and food hygiene standards are followed.

Requirements

• Minimum 2 to 5 years as a professional cook in Indian restaurants.
• Exceptional understanding of traditional Indian spice blends and balancing profiles
• Knowledge of various cooking procedures and methods will be an advantage.
• Capability to stand for long intervals in a high-temperature kitchen environment
• Ability to work under pressure.
• Capability to perform effectively under pressure during peak dining rushes
• Hardworking, Multitasking and ability to work and lead a team.
• Prefer to work on weekends and public holidays.