COOK

Duties and Responsibilities

• Examine food ingredients and prepared dishes to ensure quality, freshness, and consistency with restaurant standards.
• Prepare, cook, and present a variety of authentic Indian dishes, including curries, tandoori items, breads, appetisers, and desserts.
• Regulate temperatures of ovens, grills, tandoors, fryers, and other cooking equipment to ensure food is cooked safely and efficiently.
• Season and flavour food using traditional Indian spices, herbs, and cooking techniques to maintain authenticity and taste.
• Portion and plate meals attractively, adding appropriate garnishes, sauces, and accompaniments before service.
• Store food and ingredients in temperature-controlled facilities and maintain proper stock rotation practices.
• Prepare meals to accommodate special dietary requirements, including vegetarian, vegan, gluten-free, and allergy-sensitive requests.
• Assist in planning menus, estimating food requirements, and managing ingredient usage to minimise wastage.
• Maintain high standards of food hygiene, cleanliness, and compliance with food safety regulations.
• Monitor inventory levels and assist with ordering and receiving food supplies.
• Work collaboratively with kitchen staff to ensure efficient food preparation and timely service during busy periods.
• Assist in training and supervising junior kitchen staff and apprentices in food preparation techniques and kitchen procedures.

Qualifications and Skills Requirements

• Certificate III in Commercial Cookery or equivalent qualification.
• Minimum 1 year of relevant full-time work experience as a Cook.
• Experience preparing authentic Indian cuisine preferred.
• Strong knowledge of food safety and hygiene standards.
• Ability to work in a fast-paced team environment. 

Benefits:

• Competitive salary plus superannuation.
• Full-time permanent role.
• Opportunity to work in a premium Indian dining establishment on Melbourne's Yarra waterfront.