COOK

Roles & Responsibilities

able to cook south & north indian cuisines and malay cuisinessouth indian cuisines are prata, murtabak, thosai, roti naan. tandoori, kebab, briyani, set meals, mee goreng , kambing soup, indian rojak.malay cuisines are nasi padang , mee rebus, mee siam, mee soto, lontong, nasi lemak, thai seafood.

Responsibilities

Control and direct the food preparation process and any other relative activities.

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South Indian Cuisine, Malay Cuisines, Thai Muslim Seafood

Comply with nutrition and sanitation regulations and safety standards.

Create tasting menus for clients interested in contracting the food for different events from their kitchen

Must have prior experience in Indian Sweets, Malay Kuih -Kuih and Epok Epok

Must have prior experience in Indian Fusion menu.

Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.

Maintains production books, recipe development, food production procedure guidelines, and general

Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control

Work well under pressure and have no qualms assuming additional responsibilities.

Responsible and dedicated to meet tight deadline.Cook

Skills & Qualifications :

Tell employers what skills you have

Recipes

Ingredients

Able To Multitask

Verbal Communication

Food Safety

Cooking

Work Well Under Pressure

Marketing Strategy

Sanitation

Climate

Pressure

Nutrition

Assembly

Culinary Arts