Cook: Key Duties and Responsibilities Prepare, season and cook a wide range of Indian and Indo-Chinese dishes in accordance with established recipes and restaurant standards.
Prepare South Indian dishes including dosa, uttapam, idli, vada, sambar and related accompaniments.
Prepare and cook North Indian curries including vegetarian, chicken, lamb, goat and seafood dishes.
Prepare biryanis, rice dishes, noodles, fried rice and Indo-Chinese dishes.
Prepare and cook tandoori items including chicken tikka, tandoori chicken, paneer tikka, seekh kebab, fish and prawns.
Prepare Indian breads including naan, roti and other bread varieties.
Measure, mix and prepare ingredients, marinades, sauces, gravies, spice blends and accompaniments required for service.
Operate commercial kitchen equipment including tandoor ovens, grills, fryers, hotplates and other cooking equipment.
Regulate and monitor cooking temperatures to ensure food is prepared safely and consistently.
Check the quality, freshness and suitability of ingredients before and during food preparation.
Season food appropriately and monitor dishes throughout the cooking process.
Portion, plate and present meals consistently in accordance with restaurant standards.
Prepare food for customers with special dietary requirements where required.
Store food and ingredients appropriately, including in temperature-controlled facilities.
Follow appropriate stock rotation,



food-storage and food-safety procedures.
Assist with monitoring daily ingredient requirements and stock levels.
Minimise food wastage and maintain efficient use of ingredients.
Maintain a clean, organised and hygienic kitchen and food-preparation area.
Comply with food safety, hygiene and workplace health and safety requirements.
Work collaboratively with chefs and other kitchen staff to ensure efficient service during busy periods.
Assist with training and guiding junior kitchen staff where required.
Skills and Experience The successful candidate should have: Minimum 1 year of experience working as a Cook in an Indian restaurant or similar commercial kitchen workplace .
Experience preparing curries, biryanis, dosa, rice dishes and other Indian menu items.
Experience using commercial kitchen equipment such as tandoors, grills, fryers and hotplates.
Sound knowledge of Indian spices, marinades, sauces and cooking techniques.
Good knowledge of food safety, hygiene and safe food-storage procedures.
Ability to maintain consistent food quality, portion sizes and presentation.
Ability to work efficiently in a high-volume kitchen environment.
Good organisational and time-management skills.
Ability to work independently and as part of a kitchen team.
Reliability, punctuality and attention to detail.
Availability to work evenings, weekends and public holidays as required.

📌 Cook (Melbourne)
🏢 Ineet K
📍 Melbourne