SENIOR COOK

Prepare and cook a variety of dishes according to the restaurant's menu, recipes and quality standards.

Specialise in South Indian cuisine, including curries, sambar, rasam, vegetable dishes, fish curry and mutton curry, where applicable.

Ensure food is prepared with the correct ingredients, seasoning, taste, texture and presentation.

Maintain consistency in food quality and portion sizes.

Prepare ingredients, sauces, gravies and other cooking items for daily operations. Supervise and guide junior cooks, kitchen assistants and other kitchen staff. Allocate daily kitchen duties and monitor staff performance.

Ensure food preparation and cooking are completed on time, especially during peak hours.

Train junior kitchen staff in cooking methods, food preparation and kitchen procedures.

Coordinate with the restaurant manager and service staff to ensure smooth kitchen operations.