Needs to prepare and cook a wide range of traditional South Indian dishes like dosas, idlis, sambar, and curries, ensuring authenticity, quality, and presentation. Key responsibilities include maintaining high standards of food hygiene and safety, managing kitchen inventory, creating new dishes, and potentially supervising or training junior kitchen staff. Chefs often work in restaurants, hotels, or catering services, collaborating with the culinary team and adapting to fast-paced kitchen environments.

• Dish Preparation:Expertly prepare and cook authentic South Indian dishes such as dosas, idlis, sambar, rasam, chutneys, and various curries.
• Quality Control:Ensure the highest standards of food quality, taste, presentation, and consistency in every dish.
• Menu Development:Collaborate with the kitchen team on menu planning and the development of new and innovative dishes, while maintaining traditional authenticity.
• Inventory & Sourcing:Monitor and manage inventory of fresh ingredients and spices, ensuring freshness, availability, and proper stock rotation.
• Hygiene & Safety:Adhere to strict food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
• Staff Management:Potentially train and mentor junior chefs and kitchen staff in proper techniques, safety procedures, and recipes.
• Kitchen Operations:Contribute to the efficient operation of the kitchen, including coordinating food orders during peak hours and collaborating with other staff.
• Culinary Expertise:Deep understanding of South Indian cuisine, including its unique spices, ingredients, and regional cooking techniques.
• Organizational Skills:Strong ability to manage kitchen operations, maintain cleanliness, and complete tasks in a timely manner.
• Attention to Detail:Meticulous focus on taste, presentation, portion control, and adherence to recipes.
• Food Safety Knowledge:Thorough knowledge of health and safety regulations and best practices in food handling and storage.
• Teamwork:Ability to work effectively with a culinary team to meet service requirements.

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

Benefits:

• Additional leave
• Employee discount
• Flexitime
• Free parking

• Dish Preparation:Expertly prepare and cook authentic South Indian dishes such as dosas, idlis, sambar, rasam, chutneys, and various curries.
• Quality Control:Ensure the highest standards of food quality, taste, presentation, and consistency in every dish.
• Menu Development:Collaborate with the kitchen team on menu planning and the development of new and innovative dishes, while maintaining traditional authenticity.
• Inventory & Sourcing:Monitor and manage inventory of fresh ingredients and spices, ensuring freshness, availability, and proper stock rotation.
• Hygiene & Safety:Adhere to strict food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
• Staff Management:Potentially train and mentor junior chefs and kitchen staff in proper techniques, safety procedures, and recipes.
• Kitchen Operations:Contribute to the efficient operation of the kitchen, including coordinating food orders during peak hours and collaborating with other staff.
• Culinary Expertise:Deep understanding of South Indian cuisine, including its unique spices, ingredients, and regional cooking techniques.
• Organizational Skills:Strong ability to manage kitchen operations, maintain cleanliness, and complete tasks in a timely manner.
• Attention to Detail:Meticulous focus on taste, presentation, portion control, and adherence to recipes.
• Food Safety Knowledge:Thorough knowledge of health and safety regulations and best practices in food handling and storage.
• Teamwork:Ability to work effectively with a culinary team to meet service requirements