Ethnic south indian cook
Publication date:
> 20 days
Main functions:
Prepare and cook full course meals, Prepare and cook individual dishes and foods, Plan menus, Ensure quality of food and determine size of food proportions, Work with minimal supervision, Prepare dishes for customers with food allergies or intolerances, Estimate food requirements and costs, Inspect kitchens and food service areas, Train staff in preparation, cooking and handling of food, Order supplies and equipment, Maintain inventory and records of food, supplies and equipment, Work with specialized cooking equipment (deep fryer, etc.), Clean kitchen and work areas, Organize and manage buffets and banquets, Manage kitchen operations
Quarter:
Day, Evening, Night, Weekend, On call
Number of hours per week:
40 hours
Job start date:
2014-08-01
Number of positions to fill:
1
Detailed description:
Bakery goods and desserts, Stocks, soups and sauces, Eggs and dairy, Cold kitchen (salads, appetizers, sandwiches), Cereals, grains and pulses, Vegetables, fruits, nuts and mushrooms, Meat, Poultry, Game, Fish, Seafood
RELOCATION ALLOWANCE PROVIDED FOR THE RIGHT CANDIDATE.
Short orders, Breakfasts, Lunches, Dinners, Banquets, Buffet, All meals, Full course meals
Staff accommodation provided, Room and board provided
