Experience Required - Must have minimum of 3 years of relevant experience Skills: Work in a fast-paced environment Time management Problem solving Working under high pressure Ability to prioritise Food Safety Duties: Prepares and cooks dishes according to our menu and helps in introducing new dishes in consultation with our head chef. Prepares Mise en Place for all our dishes such as; Entrée, breads, Mains dishes, side dishes and all the items on our menu. Washing and cleaning ingredients for the menu items/dishes to be prepared. Cutting, peeling, chopping vegetables such as potato, onion, Tomato, Capsicum, Spinach, Eggplant, Cauliflower, dicing of meat and poultry. Chopping fresh herbs such as Coriander, mint, oregano, rosemary etc as per the menu requirement. Mixes and prepares various sauces, dips, chutney etc. Prepares/making curries as per the recipes of the restaurant. Seasons the food during cooking of different dishes as per the recipes. Prepare and cut vegetables in appropriation to the specific dish. Ensure the quality of food ingredients and performs regular quality checks. Check the production date and expiry date while receiving food Store Cooked and raw food separately, raw below cooked Promote and follow Occupational Health and Safety at work. Follow hygiene and food handling principles and practices them efficiently in our commercial kitchen. Ability to take stock and place order as per requirements based on weekly projections. Storage of food in temperature-controlled equipments. Regulate operation and temperature of all cooking equipments. Follow FIFO (First in First Out) principle to rotate stock and put them on their appropriate temperature.
