Curry Chef
| Posting date: | 15 April 2024 |
|---|---|
| Salary: | £24,000 to £27,000 per year, pro rata |
| Hours: | Full time |
| Closing date: | 15 May 2024 |
| Location: | Manchester, M20 2DR |
| Remote working: | On-site only |
| Company: | SANGAM DIDSBURY LTD |
| Job type: | Permanent |
| Job reference: | CC01 |
Summary
• Directing the food preparation process and delegating tasks
• Curry chef responsible and accountable for the main preparation and plate presentation of all curry dishes.
• To undertake menu planning in consultation with head chef.
• Determine quantities to be cooked and size of portions to be served.
• Assisting the head chef in maintaining records of stock and orders items as required.
• Ensuring that adequate stocks of food are maintained for the curry section.
• Assist the head chef in checking quantity and quality of stock received and notify suppliers of deficiencies.
• Allocate and oversee the work of the junior kitchen staff team including cleaning schedules. surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
• Assisting the head chef to ensure that the food expenditure is kept within budget.
• When required deputise in the absence of the head chef.
• Curry chef responsible and accountable for the main preparation and plate presentation of all curry dishes.
• To undertake menu planning in consultation with head chef.
• Determine quantities to be cooked and size of portions to be served.
• Assisting the head chef in maintaining records of stock and orders items as required.
• Ensuring that adequate stocks of food are maintained for the curry section.
• Assist the head chef in checking quantity and quality of stock received and notify suppliers of deficiencies.
• Allocate and oversee the work of the junior kitchen staff team including cleaning schedules. surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
• Assisting the head chef to ensure that the food expenditure is kept within budget.
• When required deputise in the absence of the head chef.