Indian Cook

As an Indian Cook you will be preparing authentic Indian dishes, managing kitchen hygiene, controlling inventory, and potentially training junior staff, requiring expertise in regional spices, traditional techniques, and maintaining consistent quality/presentation for customer satisfaction, spanning roles from Tandoori Specialists to South Indian cooks. Key duties include menu execution, stock management, recipe development, ensuring food safety, and teamwork for smooth kitchen flow, adapting to different specializations like North Indian or South Indian cuisine. 

Key Responsibilities:

• Food Preparation: Cook a variety of Indian dishes (curries, tandoori, South Indian specialties like dosa/idli) following recipes and quality standards.
•  Kitchen Management: Maintain cleanliness, organization, and adherence to health & safety/food hygiene regulations.
• Inventory & Stock: Monitor food levels, order supplies, ensure ingredient freshness, and manage stock rotation.
• Quality & Presentation: Ensure consistent portion sizes, presentation, and authentic flavors, often developing new recipes.
• Staff Supervision: Train and guide junior kitchen staff (Commis chefs).
• Operations: Collaborate with the culinary team for smooth service and support special events. 

Qualifications & Skills:

• Proven experience as an Indian Cook or Chef.
• Deep knowledge of Indian ingredients, spices, and cooking techniques (regional expertise is a plus).
• Strong teamwork, communication, and time management skills.
• Ability to work efficiently under pressure and manage multiple tasks.
• Food safety certifications (HACCP) and knowledge of sanitation