Specialty Cook / South Indian Cook

1. Specialty Cook : South Indian and North Indian Cuisine

Job Requirements

* Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.

* Expertise in preparing authentic South Indian and North Indian dishes.

* Hotel Management or Professional Culinary qualification is preferred.

* Age: Up to 40 years.

* South Indian candidates preferred.

* Ability to develop new recipes and standardize menu items.

* Experience in creating and maintaining a Recipe Master with standard recipes, portion sizes, and food costing.

* Strong knowledge of food quality, presentation, and consistency.

* Good understanding of kitchen hygiene, food safety, and HACCP standards.

* Ability to manage kitchen operations, stock control, and wastage.

* Experience in training and guiding junior kitchen staff.

* Ability to work under pressure and maintain high production standards.

* Knowledge of inventory management and kitchen documentation will be an added advantage.

Key Responsibilities

* Prepare authentic South Indian and North Indian dishes to company standards.

* Develop and standardize recipes for all menu items.

* Maintain the Recipe Master, including ingredients, portions, and cooking methods.

* Ensure consistency in taste, quality, and presentation.

* Supervise daily kitchen operations and coordinate with the kitchen team.

* Monitor food cost, portion control, and minimize wastage.

* Maintain cleanliness, hygiene, and food safety standards.

* Assist the Kitchen In-Charge in menu planning, production scheduling, and staff training.

* Ensure smooth kitchen operations during busy service periods.

* Education Requirements: Hotel Management or Professional Culinary qualification is preferred.

* Experience Required: Minimum 5 years of experience as a Specialty Cook in a reputed Indian restaurant.

2. South Indian Cook : (CHETTINAD CUISINE)

Job Requirements

* Minimum 3 years of experience as a South Indian Cook in a reputed restaurant.

* Expertise in Chettinad cuisine and traditional South Indian cooking.

* Skilled in preparing Dosa, Idli, Vada, Appam, Parotta/Paratha, and a variety of South Indian curries, gravies, chutneys, and sambar.

* Ability to prepare both vegetarian and non-vegetarian South Indian dishes.

* Hotel Management or Professional Culinary qualification is preferred.

* Age: Up to 40 years.

* Ability to plan menus and introduce authentic South Indian specialties.

* Experience in creating and maintaining standard recipes (Recipe Master).

* Good knowledge of food costing, portion control, and minimizing wastage.

* Strong understanding of food hygiene, sanitation, and HACCP standards.

* Ability to work efficiently in a fast-paced kitchen and as part of a team.

Key Responsibilities

* Prepare authentic South Indian and Chettinad dishes with consistency and high quality.

* Cook breakfast items including Dosa, Idli, Vada, Appam, and Parotta/Paratha.

* Prepare a wide range of curries, gravies, chutneys, sambar, rasam, and specialty Chettinad dishes.

* Assist in menu planning and developing new South Indian specialties.

* Maintain the Recipe Master with standardized recipes and portion sizes.

* Ensure consistency in taste, presentation, and food quality.

* Monitor stock levels and reduce food wastage.

* Maintain cleanliness, hygiene, and food safety standards.

* Work closely with the kitchen team to ensure smooth daily operations.

Salary : 1. Specialty Cook ( South Indian & North Indian Cuisine) : 400 OMR

2. South Indian Cook : (CHETTINAD CUISINE) : 175 OMR

Benefits :

1. Food : Only Lunch and Dinner provided by the company.

2. Accommodation & Transportation : Provided by the company

3. Working hours : 10 hours

4. Visa : Employment Visa

5. English Speaking is mandatory

6. Contract Period : 2 Years

Note: Candidate from Kerala can only apply.

Note : Service Charges are applicable.