Responsibilities:

Prepare, season and cook a variety of authentic Indian dishes as per the restaurant's menu and recipes.
Check the quality and freshness of all food ingredients before preparation to ensure they meet the restaurant's standards.
Operate and regulate the tandoor oven, stovetop and grills to achieve the correct cooking results for each dish.
Portion and plate cooked food with appropriate sauces, garnishes and accompaniments in line with the restaurant's presentation standards.
Ensure all food items are stored properly in temperature-controlled conditions and follow rotation procedures to reduce wastage.
Maintain cleanliness and hygiene of all food preparation areas, equipment and utensils throughout and after each service in line with food safety requirements.
Assist in estimating daily food requirements and liaise with management to ensure adequate stock levels for smooth kitchen operations.
Prepare and adjust dishes to accommodate special dietary requirements such as vegetarian, vegan, gluten-free or allergen-sensitive requests.
Provide guidance and support to junior kitchen staff on Indian cooking methods, use of spices and food preparation techniques.

Skills and Qualifications Required:

Minimum 1 year of experience in a professional kitchen cooking Indian cuisine.
Relevant trade qualification in Commercial Cookery (Certificate III or above) preferred.
Hands-on experience with tandoor cooking is highly desirable.
Good knowledge of Indian spices, ingredients and traditional cooking techniques.
Strong work ethic, reliability and ability to work well under pressure in a busy kitchen environment.

Salary and Benefits:

Cook