Cook (Indian and Local Cusine) at RusselSmith Group

 JOB FUNTIONS

• Clean food preparation areas, cooking surfaces, and utensils
• Inspect food preparation and serving areas to ensure observance of safe, sanitary foodhandling practices. 
• Season and cook food both Indian and local cuisines according to recipes or personal judgment and experience. Turn or stir foods to ensure even cooking.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 
• Portion, arrange, and garnish food, and serve food.
• Regulate temperature of ovens, broilers, grills, and roasters. 
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Butcher and dress, or cut and bone meat prior to cooking. Bake breads, rolls, cakes, and pastries. Prepare relishes and hors d'oeuvres
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
• Keep records and accounts. Plan and price menu items.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddlesRead food order slips or receive verbal instructions as to food required, and prepare and cook food according to instructions. 
• Verify that prepared food meets requirements for quality and quantityOrder and take delivery of supplies. 
• Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times. 
• Adheres to keeping the household budgets and inventory supplies.
• Oversees and participates in proper serving of meals and performs wait services related thereto. 
• Oversees serving of luncheon and dinner such as sets table, take food and drink orders as well as serve orders to occupants and staff at tables.
• Maintains records of food used and supply on hand.
• Figures food cost and records on daily food cost sheet. 

REQUIREMENTS

• Possession of good communication skills
• Broad knowledge of Inidan and local cuisines
• A passion for serving and collaborating with other staff.
• Ability to work under pressure and for long unscheduled hours
• Flexibility with time to work extra hours is highly required
• Good reasoning, multi-tasking skills and organizational skills
• Attention to detail
• Quality control—the individual demonstrates accuracy and thoroughness and monitors own work to ensure quality.
• Safety and security—the individual actively promotes and personally observes safety and security procedures, and uses equipment and materials properly.