Prepare and cook dishes from multiple cuisines according to standardized recipes and customer preferences.
Ensure all food is prepared, cooked, and presented in a timely and high-quality manner.
Maintain cleanliness and organization of the kitchen and workstations.
Assist in menu planning and food costing for multi-cuisine offerings.
Manage food stock, storage, and ordering supplies when needed.
Comply with all health and safety regulations and food hygiene standards.
Coordinate with other kitchen staff to ensure smooth operations during service hours.
Train junior kitchen staff and support team development.
Proven experience as a cook/chef in a multi-cuisine or high-volume kitchen.
Proficiency in preparing dishes from at least 3 of the following cuisines: Indian, Chinese, Italian, Continental, Thai, Middle Eastern.
Knowledge of food safety regulations and best practices.
Ability to work in a fast-paced, team-oriented environment.
Strong time management and multitasking skills.
Culinary diploma or equivalent certification preferred.