Chef

Key Duties and Responsibilities:

• Preparing and cooking a variety of dishes according for event menus, client requirements, and dietary needs.
• Ensuring all dishes are prepared and presented to a consistently high standard of quality and taste.
• Planning menus, estimating food and labour costs, and managing the ordering and procurement of food supplies.
• Supervising, leading, and coordinating kitchen staff to ensure efficient kitchen operations.
• Overseeing day-to-day kitchen operations, including inventory control, stock management, equipment maintenance, and supply ordering.
• Ensuring compliance with all food safety, hygiene, and health regulations within the kitchen environment.
• Training in cooking techniqiues, mentoring, and supporting junior kitchen staff to promote a productive and collaborative workplace.
• Liaising with management to develop menus, seasonal specials, and new food offerings.
• Collaborate with staff to ensure timely preparation and delivery of meals for functions and events.

Requirements:

• Culinary Diploma or Level 4 qualification in Cookery or relevant field OR
• Minimum 2-3 years of proven experience working as a cook or in a similar role. 
• In-depth knowledge of traditional and modern Indian cuisine.
• Strong leadership skills with the ability to manage and inspire a team.
• Excellent organizational and time-management skills.
• Ability to work under pressure and in a fast-paced environment.
• Exceptional attention to detail and creativity in food presentation.
• Strong communication skills and the ability to work well in a team.

What We Offer:

• Competitive pay rate and benefits package.
• Opportunity to work in a highly regarded and dynamic restaurant.
• Supportive and professional work environment.
• Opportunities for career growth and development.
• Staff meals and discounts.

If this sounds like you please apply with your Cover Letter and CV.