Senior Cook

1. Prepare and cook a wide range of North and/or South Indian dishes (curries, tandoor items, biryani, breads, etc.) 2. Develop, design, and regularly update fine-dining menus aligned with the restaurant’s concept and brand positioning. 3. Set and enforce culinary standards, recipes, portion controls, and plating guidelines. 4. Lead menu tastings, seasonal offerings, and chef’s specials. 5. Monitor stock levels, check ingredient quality, and assist with ordering supplies. 6. Ensure strict compliance with NEA food hygiene and safety standards. 7. Maintain cleanliness and organisation of kitchen work areas and equipment. 8. Assist in menu development and standard recipe documentation. 9. Minimise food wastage and control kitchen costs.