RESTAURANT COOK

JOB DESCRIPTIONS: Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Check the quality of raw and cooked food products to ensure that the standards are met Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis...