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Ethnic Food Cook
Duties and Responsibilities
Prepare and cook authentic Indian cuisine, including North Indian (East Indian), South Indian, Indo-Chinese, and Tandoori dishes, following authentic recipes and quality standards.
Operate and rotate efficiently between multiple cooking stations (tandoor oven, curry station, Indo-Chinese wok, South Indian/dosa station) to support high-volume food service operations.
Prepare customized meals to accommodate dietary needs and religious practices, including vegetarian, vegan, Jain (no onion/no garlic), halal, gluten-free, and spice-level adjustments. Approximately 40% of customers require individualized meal preparation, necessitating advanced culinary knowledge and precision.
Demonstrate expertise in traditional Indian spices, marinades, gravies, fermentation methods, and regional cooking techniques to ensure authenticity and consistency.
Train, supervise, and mentor junior cooks and kitchen staff, assigning tasks, monitoring performance, and providing hands-on instruction during food preparation and service.
Share authentic recipes, preparation techniques, and workflow practices with the kitchen team to improve operational efficiency, consistency, and productivity.
Assist with menu planning, recipe standardization, and portion control to maintain food quality and manage food costs.
Ensure compliance with food safety, sanitation, and hygiene standards in accordance with provincial and municipal health regulations.
Monitor inventory, assist with ordering, storage, and rotation of ingredients, and minimize food waste.
Coordinate with kitchen management to ensure timely preparation during peak service periods and smooth daily operations.
Required Skills and Experience
Minimum 2–3 years’ experience preparing Indian regional cuisines in a high-volume commercial kitchen.
Strong knowledge of Indian spices, cooking techniques, and menu development.
Proven ability to train and lead junior cooks.
Solid food safety and sanitation knowledge.
Excellent communication, teamwork, and time-management skills.
Wages:
25.00 to 36.50 hourly (To be negotiated) / 35.00 to 40.00 hours per week
Type of Employment:
Permanent full time, Evening, Shift, Morning, Night, On call, Day, Weekend, Overtime available
Benefits:
Financial benefits, Other benefits like accommodation and food discount
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience
Experience
2 years to less than 3 years