Restaurant cook

Responsibilities:
Able to cook both vegetarian and non vegetarian Indian cuisines

Able to prepare specialised chettinad variety of dishes as per menu.

Prepare fresh ground chettinad masalas, complex marinades, herb & spice blends

Weigh, measure, mix ingredients according to the recipe portions.

Hands-on experience in grinding batter using a wet grinder.

Blend batters in proportions according to the dish while maintaining consistency and quality.

Check food and ingredients for freshness.

Arrange and garnish dishes to make them look appealing to the customers.

Plan seasonal dishes and specials alongside established menus.

Ensure that the kitchen area, equipment and utensils are cleaned.

Practice proper hygiene and sanitation.

Handle additional tasks as assigned by the head cook

Requirements:
Proven track record in related food and beverage preparation positions.

Excellent experience with preparing Indian Chettinad varieties.

Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.

Ability to use slicers, mixers, grinders, etc.

Valid food hygiene certification is a plus.

Good working knowledge of accepted sanitation standards and health codes.

Team Player, able to handle work in a high pressure , fast-paced work environment.

Able to work on rotating shifts, week ends and public holidays.