SENIOR COOK

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

Prepare and cook a variety of dishes according to established recipes and restaurant standards.

Ensure food is prepared and served in a timely manner while maintaining quality and consistency.

Oversee daily kitchen operations and coordinate food preparation activities.

Supervise and guide junior kitchen staff in food preparation and cooking procedures.

Monitor food quality, portion control, and presentation standards.

Ensure proper storage, handling, and stock rotation of food ingredients.

Maintain cleanliness and hygiene of kitchen equipment, workstations, and food preparation areas.

Monitor inventory levels and assist with ordering kitchen supplies and ingredients.

Ensure compliance with food safety regulations, hygiene standards, and workplace safety requirements.

Perform other kitchen-related duties as assigned by management.

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with operation team to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills