RESTAURANT COOK

Job Description & Requirements

• Ensure the kitchen operates efficiently by preparing fresh dishes that meet food standards, supervising staff, managing inventory, and introducing new menu items while maintaining quality and controlling waste.
• Prepare dishes freshly each day, ensuring all food meets established quality standards.
• Apply knowledge of herbs and spices to enhance food preparation and cook North Indian and Bangla dishes authentically.
• Supervise and coach junior kitchen staff to maintain operational efficiency and food quality.
• Plan and arrange ingredients for the next day’s preparation and orders to ensure smooth kitchen workflow.
• Interpret and fulfill customer orders accurately to meet their requirements.
• Develop and introduce new dishes and menus to enhance customer offerings.
• Monitor and maintain stock levels and inventory to prevent shortages and overstocking.
• Ensure stock rotation procedures are followed to maintain ingredient freshness and reduce waste.
• Monitor portion sizes and implement waste control measures to optimize resource use.