Chief Cook (Indian Cuisine)

Description

Work under the supervision of the Head Chef

Responsibilities and Duties

- Cook both South Indian and North Indian dishes - Supervise overall kitchen operations and perform ad hoc tasks as directed by the Head Chef - Assist in inventory management and supply ordering to support kitchen operations - Perform food preparation tasks such as mixing, chopping, grinding batter, tossing, frying, and steaming - Ensure cleanliness and sanitation of kitchen appliances, equipment, food storage areas, and the kitchen itself - Purchase and verify quality and quantity of food and kitchen supplies for daily use and special functions - Estimate food quantities and types required based on function nature and guest count - Plan, budget, provision, and maintain kitchen inventory - Demonstrate knowledge of South Indian vegetarian dishes and ingredients (e.g., Dosai, Idli, Vadai) - Work efficiently in a fast-paced environment, especially during peak business hours - Be a team player and assist colleagues as needed when other staff are unavailable - Maintain cleanliness and orderliness of all live cooking areas - Assist in food preparation in addition to cooking duties - Prepare Prata and dough as required - Be comfortable working in a hot kitchen environment

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends