Indian Helper/Staff Cook

Responsibilities

• Prepare menus in collaboration with colleagues


• Ensure adequacy of supplies at the cooking stations


• Prepare ingredients that should be frequently available (vegetables, spices etc.)


• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes


• Put effort in optimizing the cooking process with attention to speed and quality


• Enforce strict health and hygiene standards


• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role


• Excellent use of various cooking methods, ingredients, equipment and processes


• Ability to multitask and work efficiently under pressure


• Knowledge of best cooking practices


• Culinary school diploma