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 (Craigieburn)
🏢 Ineet K
📍 Craigieburn