Position:Cook
Employer:Rajarani Indian Restaurant
Address:75 Church St, Mudgee NSW ****
Salary: $70,000 - $80,000 + 12% Superannuation
Hours per week: 38 hours
Category: Full Time
Business Description: Rajarani Indian Restaurant is located in Mudgee NSW **** and provides tasty Indian Cuisine to the locals and travellers.
We need Cook who is specialised in Indian Cuisine.
The cook at Rajarani Indian Restaurant has to prepare, season and cook Indian Food for dinning, takeaway, home delivery and catering services.
The cook has the responsibility to work under the guidance of Head Chef and have to work parallel with other cooks.
The cook is responsible for cooking the food as per menu and as per customer orders.
Cooking has to be done under the supervision and guidance of the Head Chef.
DUTIES/RESPONSIBILITES: Cook at Rajarani Indian Restaurant has to perform following duties:
1.Prepare, season and cook different foods as per the menu/customer orders,
2.Maintaining kitchen cleanliness and hygiene,
3.Work under the supervision of Head Chef
4.Work Parallel to other Cooks and kitchen staff
5.Effectiveness in using different kitchen tools and equipment,
6.Knowledge of different methods of cooking,
7.Preparation of three-course meal and plan menus,
8.Food handling safety and quality control,
9.Prepares food for banquets and create daily specials based on available ingredients,
10.Performs preparatory work such as cutting meat, skewering meat, mixing sauces, and making vegetable garnishes,
11.Maintain temperature of cooking equipment's according to different foods,
12.Maintain temperature of cool room, fridges and freezers to store raw & cooked food.
13.Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage,
14.Seasoning, garnishing food items and making gravies and sauces,
15.Cook food as per dietary requirements of different people,
16.Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensil,
17.Portion, arrange and garnish food, and place in different platters
18.Receiving, storing and stock segregation of foodstuffs used
19.Prepare a variety of meats, poultry, vegetables and other food items for cooking in a variety of other kitchen equipment.
20.Cook various foods for banquet and catering events, functions, festivals, marriages and parties.
21.Assist the Head Chef and Manager in planning and designing menus.
22.Preserve the left over foods as per the prescribed standards,
23.Supervise, train and manage kitchen staff,
24.Take care of refrigerators and other cooking vessels, ovens, grills, tandoori etc.,
25.Follow health and hygiene,
Appropriate candidate must have the following skills, education and experience:
Education: Certificate III + at least 2 years of on the job training or Certificate IV and
Experience: At least 1 year of highly relevant experience
OR
Atleast 3 years of highly relevant experience if no formal qualification
Skills –
•Food presentation & plating
•Quality control & consistency
•Time management under pressure
•Food safety & hygiene compliance