Cook

About the role

The successful candidate will have approximately 3–4 years of commercial cooking experience, preferably within a busy Indian restaurant or high-volume kitchen environment. You will be confident in food preparation and cooking, and understand how to operate a kitchen efficiently, financially and operationally.

Key responsibilities

• Preparing and cooking a wide variety of Indian dishes to a consistently high standard
• Managing food preparation and service during busy trading periods
• Maintaining portion control and consistency across dishes
• Monitoring food costs, wastage and kitchen expenses to help maintain profitability
• Managing stock levels, ordering ingredients and coordinating with suppliers
• Ensuring ingredients are stored correctly and stock is rotated appropriately
• Assisting with menu planning and costing of dishes
• Maintaining kitchen productivity and efficient workflow
• Coordinating and supervising kitchen staff where required
• Training junior kitchen employees in preparation, cooking and food safety procedures

About you

• Approximately 3–4 years of relevant cooking experience in a commercial kitchen
• Strong knowledge of Indian cuisine, ingredients, spices and traditional cooking techniques
• Experience working in a busy, high-volume restaurant environment
• Diploma or some Education in Hospitality
• Good understanding of food costing, stock management and waste reduction
• Ability to organise and operate a kitchen efficiently
• Strong time-management and communication skills
• Ability to work under pressure during peak service periods
• Good knowledge of food safety and hygiene requirements
• A reliable, professional and team-focused attitude