1. Job duties:

• Manage kitchen assuming responsibility for a smooth running of the operation.
• Mastering and Teaching Cooking Techniques for south Indian food.
• Recipe Development: Drive innovation in existing food offerings.
• Responsible for planning and implementing Menus.
• Plan & Implement food concepts/festivals as per events.
• Ensure Menus of Change guidelines are implemented and followed.
• Understand and adhere SOPs for hygiene, portion control, preparation and storage methods.
• Coordination of the dynamics of the day. Be physically present in the operation to direct and guide.
• Manages food and product ordering by keeping detailed records and minimizes waste.
• Provide guidance to junior kitchen staff members.
• Coordinate with procurement team on supply ordering, kitchen efficiency.
• Ensure the food service operations confirm to highest quality & safety standards.
• Ensure consistency in quality and safety of daily deliverables.
• Understand and follows Integrated Food & Beverage Guidelines.
• Knowledge of all audits, Understanding and readiness for audits.
• Responsible for First day of Work of new employees and monitoring of onboarding.

1. Weekly working hours: 40

2. Skill, experience and qualifications required

• At least 3 years of experience working as a Chef in south Indian cuisines.
• Basic MS Office knowledge.
• Degree/Diploma/any other qualifications in the food industry.

Job Types: Full-time, Permanent
Pay: £30,000.00 per year

Benefits:

• Company pension
• Employee discount

Experience:

• Chef (South Indian Regional Andhra,Kerala ): 3 years (required)

Work Location: In perso

• Manage kitchen assuming responsibility for a smooth running of the operation.
• Mastering and Teaching Cooking Techniques for south Indian food.
• Recipe Development: Drive innovation in existing food offerings.
• Responsible for planning and implementing Menus.
• Plan & Implement food concepts/festivals as per events.
• Ensure Menus of Change guidelines are implemented and followed.
• Understand and adhere SOPs for hygiene, portion control, preparation and storage methods.
• Coordination of the dynamics of the day. Be physically present in the operation to direct and guide.
• Manages food and product ordering by keeping detailed records and minimizes waste.
• Provide guidance to junior kitchen staff members.
• Coordinate with procurement team on supply ordering, kitchen efficiency.
• Ensure the food service operations confirm to highest quality & safety standards.
• Ensure consistency in quality and safety of daily deliverables.
• Understand and follows Integrated Food & Beverage Guidelines.
• Knowledge of all audits, Understanding and readiness for audits.
• Responsible for First day of Work of new employees and monitoring of onboarding