RESTAURANT COOK

Job Summary

Prepare authentic North Indian and Gujarathi dishes, manage kitchen operations, and lead junior staff to deliver high-quality food that meets customer expectations. Plan ingredients, control inventory, and innovate menus while maintaining food standards and efficiency under pressure.

Responsibilities

• Prepare high-quality traditional authentic Indian food, focusing on North Indian and Gujarathi dishes, to meet established culinary standards
• Apply knowledge of herbs and spices to cook North Indian dishes using traditional methods
• Ensure all dishes are freshly prepared and comply with food quality standards
• Supervise and coach junior kitchen staff to maintain smooth daily kitchen operations
• Plan and arrange ingredients and orders for next-day food preparation to ensure readiness
• Understand and fulfill customer requirements based on specific orders
• Introduce new dishes and menus to enhance the culinary offerings
• Monitor and maintain stock levels and inventory to support kitchen needs
• Enforce stock rotation procedures to minimize waste and maintain freshness
• Utilize experience in all North Indian cuisines to ensure authenticity and quality
• Monitor portion sizes and control waste to optimize resource use
• Maintain consistent food quality throughout service periods
• Work effectively under pressure during peak busy periods to ensure timely food delivery
• Adapt to flexible working hours, including split shifts, to meet operational demands