Cook

The client

Based in Geelong, Victoria, our client Saffron Indian Cuisine is a restaurant serving Indian cuisine and specialise in Tandoori, traditional and vegetarian Indian dishes. They have a strong following and loyal customer base in the region.

As their business grows, they are looking for a Cook to join the team.

The role

Prepare and cook food in a fast food restaurant with a limited menu. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

As a Cook your primary duty is to provide customers with the best service possible by preparing food orders consistently, quickly and according to restaurant recipes, following through to delivering to the customer. Cooks should be familiar with the Restaurant’s Service Principles and utilize the principles when relevant.

The duties

Some of the roles and responsibilities will include but are not limited to:

  •  Examining foodstuffs to ensure quality

  •  Regulating temperatures of ovens, grills and other cooking equipment

  •  Preparing and cooking Indian food

  •  Preparing and cooking finger food

  •  Seasoning food during cooking

  •  Portioning food, placing it on plates, and adding gravies, sauces and garnishes

  •  Storing food in temperature controlled facilities

  •  Preparing food to meet special dietary requirements

  •  May plan menus and estimate food requirements

  •  May train other kitchen staff and apprentices

The requirements

  •  Relevant local diploma qualifications preferred

  •  At least 3 years of experience as a Cook is required

  •  Background in Indian Restaurant is mandatory

  •  Experience cooking Tandoori and traditional Indian dishes

  •  Excellent work references (please indicate 2 referees in your resume)

  •  Must be able to read, write and speak the English language. Must be able to express self adequately in written and oral communication and to communicate effectively with supervisor and staff members.

  •  Must be able to interpret and implement written or oral programs, goals, objectives, policies, and procedures of the Dietary Department.

  •  Possess the ability to make independent decisions when circumstances warrant such action.

  •  Possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, and decimals.


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