South Indian Chef (NOC 6321South Indian Chef (NOC 6321) (Waterloo, ON)
VMAT Restaurant Inc. 10 Wyman Road
compensation: $18 - $20 per hour, 35 - 40 hours a week
employment type: full-time
job title: South Indian Chef (NOC 6321)
FINAL JOB ADVERTISEMENT
• Company operating name: Classic Indian Restaurant (VMAT Restaurants Inc.)
• Company business address: #3 – 10 Wyman Road, Waterloo, ON N2V 1K7
• Title of the position: South Indian Chef (NOC 6321)
*Job duties*
o Chef with five years of hands on cooking experience needed for a family-run East Indian Restaurant
o Prepare a wide variety of dosas, idlis & sambars in bulk with an authentic flavour
o Should have extensive knowledge and experience in handling South Indian spices and roasting them to perfection
o Bulk production of various sauces, marination, chutney dips and soups, for supplying orders to various stores’ request in the region
o Maintaining consistency in quality & quantity
o Introduction of a variety of South Indian delicacies and the ability to prepare breakfast items in front of clients for brunches & buffets
o Capable of producing quality South Indian dishes for dine-in, take-out, delivery customers, party orders, and outdoor speculative catering
o Knowledge of North Indian cooking is certainly an added advantage
o Train, supervise and impart knowledge and skills to coworkers and serve as a positive team member in a mutually rewarding company
• Terms of employment: Permanent and full-time (1 position)
• The language of work: English
• Wage: CAD $18-20 per hour for 35 to 40 hours per week
• Benefits package being offered:
o Uniform and an allowance to maintain it
o Free food on duty, and free food for personal consumption off-duty
o Flexible timings, break shifts (timings change according to business trends)
• Location or locations of work: Waterloo, ON
* Skills requirements:*
o Culinary expertise, particularly South Indian cuisine
o Knowledge of coastal spices, and food preparation methods: dosa batter, natural fermenting, tempering of spices for chutneys and bases
o Ability to prepare an assortment of dosas and otthappams, variety of idlis and complementary chutneys
o Ability to do show cooking in front of a congregation of customers – confident in skillset
o Roasting and mixing them to the right proportion to get the desired effect on the end products.
* Required education: Completion of secondary school is preferred but not required.
* Required work experience: *
o Minimum of 5 years of hands-on experience in a commercial kitchen
o Minimum of 5 years of experience working as a South Indian Chef preparing dosas, chutneys and roasting spices
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