Chef
| Posting date: | 08 September 2024 |
|---|---|
| Salary: | £30,000 to £39,000 per month |
| Hours: | Full time |
| Closing date: | 07 October 2024 |
| Location: | Conisbrough, Doncaster |
| Remote working: | On-site only |
| Company: | The Indus Restaurant & Bar Ltd |
| Job type: | Permanent |
| Job reference: |
Summary
The Indus Restaurant & Bar is a well-known Indian restaurant known for its authentic Indian cuisine in Consibrough, Doncaster. We are looking for a skilled, creative and passionate Chef to join our team who can bring fresh ideas to the kitchen. The ideal candidate must have experience and a deep understanding of traditional cooking methods as a Curry and Tandoori Chef. Knowledge of spices and flavour profiles, along with the ability to work under pressure in a fast-paced environment are essential. The successful candidate will be expected to perform the following duties:
• to prepare, direct and oversee the preparation of Indian and Kashmiri food (dishes).
• to prepare dishes from high quality authentic raw material, herbs and spices, seafood and meat.
• Preparing and presenting a range of traditional and contemporary Indian curries, sauces, accompaniments, ensuring consistency in taste and presentation.
• Skilfully operating and maintaining tandoor oven, preparing various tandoori dishes, including breads (nan, roti), meats, seafood and vegetarian options, marinating meats and vegetables using traditional and modern techniques to enhance flavour, ensuring tandoori dishes are cooked to perfection.
• to create new dishes and plan menu.
• ensuring and monitoring the quality of finished/cooked dishes, portions, and waste control.
• ensuring all food is prepared in a timely manner and that all safety regulations are followed.
• requisitions or purchasing and checking food stock delivered from suppliers, ensuring correct stock rotation procedures are followed.
• recruiting, supervising, organising and instructing kitchen staff, and assisting the head chef in managing the kitchen and overseeing the entire kitchen in their absence.
• ensuring relevant hygiene and health and safety standards are maintained within the kitchen area.
• planning and co-ordinating kitchen work such as fetching, clearing, and cleaning of equipment and utensils.
• foster a great working relationship with both kitchen and front staff of the restaurant.
• to prepare, direct and oversee the preparation of Indian and Kashmiri food (dishes).
• to prepare dishes from high quality authentic raw material, herbs and spices, seafood and meat.
• Preparing and presenting a range of traditional and contemporary Indian curries, sauces, accompaniments, ensuring consistency in taste and presentation.
• Skilfully operating and maintaining tandoor oven, preparing various tandoori dishes, including breads (nan, roti), meats, seafood and vegetarian options, marinating meats and vegetables using traditional and modern techniques to enhance flavour, ensuring tandoori dishes are cooked to perfection.
• to create new dishes and plan menu.
• ensuring and monitoring the quality of finished/cooked dishes, portions, and waste control.
• ensuring all food is prepared in a timely manner and that all safety regulations are followed.
• requisitions or purchasing and checking food stock delivered from suppliers, ensuring correct stock rotation procedures are followed.
• recruiting, supervising, organising and instructing kitchen staff, and assisting the head chef in managing the kitchen and overseeing the entire kitchen in their absence.
• ensuring relevant hygiene and health and safety standards are maintained within the kitchen area.
• planning and co-ordinating kitchen work such as fetching, clearing, and cleaning of equipment and utensils.
• foster a great working relationship with both kitchen and front staff of the restaurant.