Cook

• Ordering, stocking and examining the food stuff to confirm the quality.
• Work with management to create menus, create recipes and estimate the requirements.
• Cooking food for daily orders and bulk as per the essence of South Indian flavors.
• Maintaining cooking equipments especially regulating temperatures of ovens, grills and others.
• Seasoning, adding gravies, sauces and garnishes as per the authentic Indian cuisine requirements.
• Involve in inventory management of supply levels, proper storage in temperature controlled facilities, rotation and ordering new stock when necessary.
• storing food in temperature controlled facilities.
• Strictly maintain food safety, sanitation, and hygiene regulations.

Benefits

Task & responsibilities

• Prepare, season and cook dishes as per the menu. 
• Measure, grind and mix spices to make masalas, gravies and marination.
• Operate and manage kitchen machineries.
• Closely work with team to design seasonal menus, make quality dishes and adjust recipe based on customer feedback and order requirements.
• Inventory stock control, manage rotation and order special imported Indian spices. 
• Strictly meet Victorian Food Safety Standards and health regulations.
• Contribute to implement to reduce waste minimisation. 

Qualification & experience

• Minimum 2 years experience in South Indian cooking.
• Experience in Indian Veg and Non veg menus such as Malabar Biriyani, porotta, kerala beef fry, chicken chettinad, idli, dosa, sambar, etc .
• Cooking food for daily orders in peak hours and bulk quantity for special events if required.

The role is open to local residents.

Consider overseas culinary professionals also.