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Experienced cooks required.
Duties and Responsibilities may include but not limited to:
-Sets up station according to restaurant guidelines
-Prepares all food items as directed in a sanitary and timely manner
-Follows recipes, portion controls, and presentation specifications as set by the restaurant
-Restocks all items as needed throughout shift
-Cleans and maintains station in practicing good safety, sanitation, organizational skills
Cuisine Specialties
- East Indian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Public transportation is available
Cook Categories
- Cook (general)
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Manage kitchen finances
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Clean kitchen and work areas
Work Setting
- Restaurant
- Formal dining room
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Pasta
- Fish
- Seafood