RESTAURANT COOK

Roles & Responsibilities 1.Prepare and cook full course meals. 2.Prepare and cook individual dishes and foods. 3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions. 4.Work with minimal supervision. 5.Prepare dishes for customers with food allergies or intolerances. 6.Estimate food requirements and costs. 7.Inspect kitchens and food service areas. 8.Maintain inventory and records of food, supplies and equipment. 9.Work with specialized cooking equipment (Coper Coal Tandoor.) 10.Hands on experience in Copper Charcoal Tandoor 11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style) 12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions. Specialist in bengali sweets 13.Must be able to work on weekends and public holiday