Chef

Duties:

Prepare, cook, and present a full range of authentic Indian dishes and curries, maintaining consistent flavours, textures, and presentation that reflect the restaurant’s culinary identity.

Contribute in updating menus, introducing new regional dishes, seasonal specials, and innovative ideas that enhance customer experience and keep the menu fresh.

Oversee daily kitchen operations, including workflow planning, service coordination, and quality checks to ensure smooth and efficient service.

Lead and mentor junior chef/cook and kitchen assistants, providing training, guidance, and clear task allocation to maintain a professional and well-organised kitchen.

Manage ingredient sourcing and supplier relationships, forecast stock levels, and implement cost-control measures to support profitability without compromising quality.

Ensure full compliance with food safety standards, including hygiene protocols, allergen management, and HACCP procedures across all kitchen activities.

Review and refine recipes, portion sizes, and cooking methods to maintain consistency, reduce waste, and improve operational efficiency.

Monitor and maintain kitchen equipment, ensuring safe operation, timely servicing, and minimal disruption to kitchen workflow.

Work closely with front-of-house teams to deliver smooth service during busy periods, ensuring accurate and timely fulfilment of dine-in and takeaway orders.

Analyse customer feedback and sales trends to refine menu offerings and strengthen the restaurant’s culinary direction and brand identity.

Pay: £32,000.00-£35,000.00 per year

Benefits:

• Company pension
• Discounted or free food

Work Location: In person