Cook

• 1–2 years of experience working in a professional kitchen.
• Excellent communication and interpersonal skills.
• Strong understanding of produce, stock control, culinary techniques and commercial kitchen equipment.
• Ability to work efficiently in a fast-paced kitchen environment.
• Ability to complete all assigned duties and responsibilities in a timely manner.
• Competence in preparing and cooking lunch and dinner services.
• Ability to anticipate and respond promptly to guests’ requirements.
• Strong recipe knowledge across the restaurant’s menu.
• Sound knowledge and implementation of HACCP and food safety requirements.
• Ability to maintain positive and harmonious working relationships with other team members.
• Commitment to maintaining high standards of food quality, presentation, hygiene and cleanliness.

Key Qualifications & Experience

• Minimum Certificate III in Commercial Cookery or a higher qualification in a relevant field.
• Relevant professional cooking experience.
• Strong teamwork, time-management and communication skills.
• Self-motivated and capable of working effectively in a busy kitchen.
• Good understanding of food preparation, portion control, stock management and kitchen operations.
• Experience preparing authentic Indian cuisine will be highly regarded.