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Accurately and efficiently cook meats, fish,
vegetables, soups and other hot food products as
well as prepare and portion food products prior to
cooking. Also perform other duties in areas of
food and final plate preparation including plating
and garnishing of cooked items and preparing
appropriate garnishes for all hot menu item plates.Cook also expert in East Indian dishes like barrayani, dal makhni, panir, chicken tikka etc.
Cuisine Specialties
- East Indian
Types of Meals/Food Prepared
- Lunches
- Dinners
- Breakfasts
- All meals
- Buffet
Essential Skills
- Problem solving
- Job task planning and organizing
Cook Categories
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- 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 and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
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
- Pizza
Work Location Information
- Remote location