Cook

Key Responsibilities:Meat Butchery & Portioning: Cut, slice, and trim raw meats accurately to precise portion sizes to ensure consistent cooking times and control food costs.Traditional Marination & Seasoning: Blend spices and marinate meats using authentic Nepali recipes and uniform techniques for optimal flavor absorption.Charcoal & Grill Management: Operate, maintain, and control temperature levels on charcoal, gas, or open flame grills to achieve consistent roasting without scorching.Meat Grilling & Roasting: Master the cooking times for various cuts to serve tender, perfectly cooked Sekuwa, grilled meats, and roasts according to customer orders.Nepali Meat Specialties & Sukuti: Prepare authentic local meat delicacies and snacks, including Sukuti prep, Choila, and traditional spiced meat appetizers.Mise en Place & Prep Work: Organize and restock the station with prepped meats, skewers, sauces, and garnishes before peak service hours.Quality & Taste Control: Inspect every order for exact internal temperatures, correct doneness, proper seasoning, and appealing plate presentation.Food Hygiene & Kitchen Safety: Enforce food safety protocols, proper meat storage (FIFO), safe knife handling, and daily sanitation of cooking tools and grates.Duty Hour: 11AM - 9:30PM