Assistant Cook

The Assistant Cook must prepare and cook all the south andnorth Indian food dishes. Must perform all duties necessary to ensure that ameal is properly prepared and presented within a specified timeframe. Mustassist other senior cooks and chefs to prepare and cook all the food dishes asper restaurant arrangements. Duties include washing, cutting & preparing ofingredients, following food health and safety procedures. Must be willing to domultitasking roles, such as, washing and cleaning of cooking vessels, utensilsand kitchen environment. Must be willing to work any shift, night shift hours, weekendsand public holidays. Must have experience in cooking the following dishes: · Preparing ingredients, washing vegetables,chopping, seasoning meat, etc. · Setting up, cleaning, washing and organizingwork stations. · Snacks varieties, such as methu vadai, masalavadai, curry puff, samosa, bonda, etc · South Indian traditional breakfast items, suchas Idli, Pongal, Vadai, Poori, Kichadi, Uppuma, · Varity rice with side dishes all type of chutneyand kuruma. · Roti Prata, Naan, Tandoori Roti, Thosai, Idli,snacks dough mixing and preparations. · South and North Indian set meals dishes. · Briyani varieties, such as Chittinadu, Hyderabadand Malabar Dum Traditional Briyani. · Naan varieties, such as Butter Naan, GarlicNaan, Ghee Naan, etc with side dishes Butter Chicken. Chicken Tikka, PaneerButter Masala, etc. · Prata varieties, such as Nool Prata, Bun Prata,Kili Prata, Tissue Prata, etc with Chalna (Veg, Chicken and Mutton) · Tandoori roti varieties, such as Butter Roti,Garlic Roti, Ghee Roti, with Tandoori Side Dishes (Veg and Non-Veg) · Thosai varieties, such as Paper Thosai, ConeThosai, Veetu Thosai, Curry Thosai, etc · Tandoori side dish varieties, such as butter chicken,chicken tikka, panner butter, etc · Goreng Sambal and Rojak Kuwa. · Malaysian style veg and non veg Dishes. REQUIREMENTS Must have minimum 2 years of hands-on experience in the above skill sets and requirements. No formal Education Must be able to do multi-tasking as per restaurant operation requirements. Must be willing to work in any shift, night hours shift, weekends and public holidays according to duty roster prepare by the restaurant management. Must have experience in team based bulk cooking environment with multitasking working capabilities.