SENIOR COOK

1. Food Preparation and Cooking

Prepare and cook food according to the restaurant's menu, recipes, and quality standards.

Specialise in preparing South Indian dishes, curries, vegetables, rice, and other assigned menu items, where applicable.

Ensure food is prepared and served on time during peak hours.

Maintain consistency in taste, presentation, portion size, and quality.

2. Kitchen Operations

Oversee daily kitchen activities and coordinate with other kitchen staff.

Assign cooking and food preparation duties to junior cooks and kitchen assistants.

Ensure all ingredients, utensils, and cooking equipment are ready before service.

Monitor food preparation to ensure smooth kitchen operations.

3. Inventory and Stock Control

Check the quality and freshness of incoming ingredients.

Monitor food stock levels and inform the restaurant manager when replenishment is required.

Practise proper stock rotation using the First-In, First-Out (FIFO) method.

Minimise food wastage and ensure ingredients are used efficiently.