Cook

We operate 24 hours, all 365 days. Prepare and cook complete meals or individual dishes and foods; Plan menus, determine the size of food portions, estimate food requirements and costs; Monitor and order supplies; Inspect kitchen and food service areas; Train junior staff in preparation, cooking and handling of food; Maintaining food safety and following food-safe procedures; Stocking and rotating food in fridges and freezers in consideration of shelf dates.
Must have at least two years of most recent, verifiable work experience in a fast- paced restaurant with some exposure to East Indian cooking. Trade Certificate in food production/hospitality. Completion of secondary school.