• Preparing authentic Indian cuisine menu items including curries and tandoori dishes
• Operating traditional tandoor in a safe and confident manner
• Ensuring high levels of quality in dishes through skilled cooking practices and examining dishes before they leave the kitchen
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, vegetables, and other ingredients.
• Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables.
• Preventing cross-contamination.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Maintaining high levels of hygiene and cleanliness in the kitchen at all times, including cleaning your own station and equipment
• Assisting the Management in planning and preparing menus and helping to review stock levels and order ingredients
• Storing food and organizing dated items to minimize wastage
• Setting up station and keeping stocked for service
• Maintaining a good working relationship with the staff
• Delegating to and supervising Kitchen staff as and when required
• Demonstrating new techniques and advice on cooking procedures to junior staff as necessary
• Preparing food to meet special dietary requirements
• Completing other kitchen duties as required from time to time
To be suitable for this role you must:
• 1 year of relevant work experience or equivalent NZQA Level 2 qualification.
• Qualification can be considered in-lieu of work experience.
• Hold knowledge to prepare authentic Indian curry and tandoori cuisines including snacks
• Flexibility to work within a 7-Days a week as per the roster including split shifts
• Willing to work on weekends
• Be able to work in a team and take direction from supervisors
• Proven ability to work under pressure, and attention to detail, and ability to work in a team, and excellent time management and organization.
30hours per week
