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.