Restaurant Cook

Food Preparation: Cook authentic North and South Indian dishes, including curries, tandoor items, biryanis, and tiffin items (such as dosa or idli), ensuring correct spice balancing. Quality Control: Check ingredient freshness and maintain consistent taste, portion sizes, and food presentation. Hygiene and Safety: Comply with local food safety and hygiene regulations, maintain clean cooking stations, and follow proper food storage (FIFO). Inventory Management: Monitor kitchen supplies, assist with stock counts, and minimize food wastage. Operations Support: Work effectively in a fast-paced environment and support team members during peak hours. Requirements & Qualifications Experience: Minimum 3 to 5 years of professional cooking experience specializing in Indian cuisine. Skills: Deep knowledge of traditional Indian spices, herbs, and regional cooking methods. Certifications: Valid food hygiene certificate/course completion as required by local authorities. Work Ethic: Ability to stand for long hours, stamina for a busy kitchen, and willingness to work shifts, weekends, and public holidays.