Cook

Task & responsibilities

• Inspect ingredients and liaise with suppliers to ensure fresh, high-quality and authentic foodstuffs for Hyderabadi cuisine.
• Regulate and monitor ovens, grills, and other equipment, including during dum cooking, to maintain precise temperatures.
• Assist in planning, preparing, and cooking a variety of Hyderabadi dishes such as Biryani, Haleem, Kebabs, and Qubani ka Meetha.
• Season and adjust flavours during cooking through spice blending and marination to preserve authenticity and meet customer preferences.
• Portion and plate dishes with gravies, sauces, and garnishes, ensuring presentation meets restaurant quality standards.
• Store food items in temperature-controlled facilities and maintain proper hygiene documentation.
• Adapt traditional recipes to meet customer dietary requirements while following food safety and OH&S standards.
• Support menu planning and estimate food and stock requirements for daily operations and special events.
• Train and guide junior kitchen staff in Hyderabadi culinary techniques, presentation, and safe kitchen practices.
• Actively participate in daily kitchen operations, managing time effectively to ensure smooth preparation and service during peak hours.

Qualification & experience

• Minimum 1-2 years of experience as a cook. 
• Qualifications: Certificate IV in Kitchen Management. 
• In-depth knowledge of Hyderabadi culinary traditions and ingredients. 
• Strong leadership abilities and excellent communication skills. 
• Professional demeanour with a passion for teamwork and innovation. 
• Energetic and motivated to uphold the highest quality standards.