Chefs

Key responsibilities

• Careful planning of menus to offer a balanced and appealing range of dishes to customers
• Consistently maintaining the highest standards of food quality and taste
• Regularly monitoring and managing inventory to ensure all necessary raw materials are available, avoid overstocking, and reduce costs
• Controlling budgets and minimising wastage to enhance profitability and support sustainable kitchen operations
• Upholding strict health and hygiene standards in the kitchen to comply with regulations and protect the wellbeing of staffand patrons
• Effective coordination of the staffduty roster to guarantee adequate coverage and smooth workflow during service periods
• Recruiting, training, and developing staffmembers to build a skilled and motivated team

An ideal applicant must have at least two years experience working in an Indian style cooking or a relevant qualification. 

Minimum hours will be 30 per week.