Chef
| Posting date: | 16 April 2024 |
|---|---|
| Salary: | £27,000.00 to £34,000.00 per year |
| Hours: | Full time |
| Closing date: | 16 May 2024 |
| Location: | EX34 8BT |
| Remote working: | On-site only |
| Company: | Spice Lounge (devon)LTD |
| Job type: | Permanent |
| Job reference: |
Summary
Head Chef for Indian Restaurant
The head chef will mainly be responsible for the following tasks-
• You requisite or purchase and examine foodstuffs from suppliers to ensure quality;
• You plan menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes;
• To prepare from only high quality authentic Indian raw material, herbs and spices, and meat and cook Indian curry dishes and Tandoor dishes in its traditional way.
• In order to ensure that all the Indian foods are freshly prepared and the food standards are met.
• The whole responsibility for the kitchen’s daily operations and supervise junior kitchen staff.
• Liaising with the relevant companies for food orders.
• Introducing new dishes and menus.
• Monitoring and controlling stock levels and inventory.
• Ensuring correct stock rotation procedures are followed.
• Preparing the work schedule for all kitchen staffs.
• Possesses the unique curry taste for our customers.
• Experience in both curry and tandoori menus.
• Monitoring portions and waste control.
• A deep understanding of authentic Indian naan and curry preparation.
• Capacity to work under pressure during the extremely busy period.
The head chef will mainly be responsible for the following tasks-
• You requisite or purchase and examine foodstuffs from suppliers to ensure quality;
• You plan menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes;
• To prepare from only high quality authentic Indian raw material, herbs and spices, and meat and cook Indian curry dishes and Tandoor dishes in its traditional way.
• In order to ensure that all the Indian foods are freshly prepared and the food standards are met.
• The whole responsibility for the kitchen’s daily operations and supervise junior kitchen staff.
• Liaising with the relevant companies for food orders.
• Introducing new dishes and menus.
• Monitoring and controlling stock levels and inventory.
• Ensuring correct stock rotation procedures are followed.
• Preparing the work schedule for all kitchen staffs.
• Possesses the unique curry taste for our customers.
• Experience in both curry and tandoori menus.
• Monitoring portions and waste control.
• A deep understanding of authentic Indian naan and curry preparation.
• Capacity to work under pressure during the extremely busy period.