Cook

About the role

RESTAURANT COOK Job Description & Requirements able to cook south & north indian cuisines and malay cuisinessouth indian cuisines are prata, murtabak, thosai, roti naan. tandoori, kebab, briyani, set meals, mee goreng , kambing soup, indian rojak.malay cuisines are nasi padang , mee rebus, mee siam, mee soto, lontong, nasi lemak, thai seafood. Responsibilities- Control and direct the food preparation process and any other relative activities.- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.- Approve and "polish" dishes before they reach the customer.- Plan orders of equipment or ingredients according to identified shortages.- Arrange for repairs when necessary.- estimate staff's workload and compensations.- Experience in preparing all kind of South Indian Cuisine, Malay Cuisines, Thai Muslim Seafood- Comply with nutrition and sanitation regulations and safety standards.- Foster a climate of cooperation and respect between co-workers- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.- Managing Seafood Goreng oven in a fast-paced environment- Approving and "polishing" dishes before they reach the customer. Create tasting menus for clients interested in contracting the food for different events from their kitchen- Working effectively with kitchen team and complying with company procedures and food safety policies.- Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.- Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served- Must have prior experience in Indian Sweets, Malay Kuih -Kuih and Epok Epok Must have prior experience in Indian Fusion menu. Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.- Overseeing food levels and restocking items on time.- Supervised the preparation of food production schedules, preparation,- Following established recipes to prepare menu items.- Following guidelines to ensure correct serving temperatures and adequate portion control.- Able to fill in any area of kitchen at any time.- Maintained accurate production levels to maintain a certain food cost variance- Keeping utensils and equipment clean and sanitary- Establishing stock levels at end of shift and capturing information on standardized stock sheets.- Removing trash and clearing storage bins.- Maintains production books, recipe development, food production procedure guidelines, and general- Understanding of various cooking methods, ingredients, equipment and procedures. Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control- Preparation of tasty and authentic south Indian fusion cuisine, Malay cuisines and Thai Muslim Seafood- Hands-on execution, able to meet deadline and work under pressure.- Independent and Team player- Independent & able to work under minimum supervision. Work well under pressure and have no qualms assuming additional responsibilities. Responsible and dedicated to meet tight deadline. Cook Skills & Qualifications:- Organizational Skills,- Verbal Communication,- Culinary Arts,- Kitchen Equipment Knowledge,- Creativity, Interpersonal

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