Cook

JOB DESCRIPTION : Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc To cook Bangladesh cuisines Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc) Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. JOB REQUIREMENTS : Minimum Degree requuired. Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc) Able to prepare meats, cutting slicing and de-veining meats Must be able to work on weekends and public holidays if necessary Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder. Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes. Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required Maintain workplace safety and health policies and procedures