Chef

Key Duties and Responsibilities

• Assist with planning menus, estimating food requirements and ordering food supplies.
• Monitor the quality of dishes at all stages of preparation, cooking and presentation.
• Discuss food preparation matters with managers, other chefs, kitchen staff and waiting staff.
• Demonstrate cooking techniques and provide guidance on food preparation procedures.
• Prepare and cook a range of Indian dishes, including curries, tandoori dishes, sweets, and snacks.
• Regulate the temperatures of ovens, grills, tandoori ovens and other cooking equipment.
• Examine food ingredients to ensure quality and freshness.
• Season food during preparation and cooking to maintain consistent flavour and quality.
• Portion food, plate dishes and add gravies, sauces and garnishes for presentation.
• Prepare food to meet special dietary requirements where required.
• Explain and enforce food safety, hygiene and sanitation requirements.
• Order, receive, store, freeze and preserve food supplies in appropriate temperature-controlled facilities.
• Assist with selecting, training and directing kitchen hands where required.
• Maintain and update stock requirement schedules to support efficient kitchen operations.
• Maintain accurate food safety and food control plan records.
• Ensure all work is carried out in accordance with workplace health and safety requirements.
• Perform other lawful and reasonable duties as directed by the Head Chef or Management. 

Qualification or Experience

Applicants must have:

Atleast Level 4 qualification
OR
at least 2 years of relevant experience working within a restaurant. 

If you meet the above requirements, please apply with your CV and details of your relevant qualification and/or work experience.