Cook

Responsibilities - 

• Cooking and Examining quality of the food, regulating the temperatures of Tandoor or othercooking equipment’s.
• Ensuring foods are cooked /prepared in accordance with traditional Indian method.
• Seasoning food during cooking.
• Adding gravies, sauces and garnishes and placing it in plates.
• Check curry portions are correct to serve.
• Ensuring that the food is stored at the required temperature.
• Preparing food to meet special dietary requirements.
• Managing hygiene and safety standards in accordance with New Zealand health and safetyrequirements.
• Planning menus and estimate food requirements with the help of the other kitchen staff.
• Organising and supervising the work of the other kitchen staff members.
• Carrying out effective training programs for junior kitchen staff.
• Handling customer complaints in relation to food quality/ taste.

• Reporting to the supervisor or Manager when required.
• Any other task as reasonably requested by the owner which relate to the efficient running ofthe restaurant.
• You must be hard-working, committed and passionate about food.

Requirements:

·         Hold 1 year work experience in food preparation and able to make traditional authentic Indian curry and tandoori cuisines or relevant cookery qualification Level 2.
·         Ability to work shifts, over weekends and on public holidays.
·         Be experienced in performing the tasks independently.

·         Have excellent interpersonal and communication skills.
·         Honest, reliable and dedicated.