Warning
This job advert has expired and applications have closed.
Head chef Pashtun Cuisine
| Posting date: | 21 November 2024 |
|---|---|
| Salary: | £24,000 to £35,000 per year |
| Hours: | Full time |
| Closing date: | 19 December 2024 |
| Location: | LE2 5DL |
| Remote working: | On-site only |
| Company: | LILU LEICESTER LIMITED |
| Job type: | Permanent |
| Job reference: |
Summary
General Roles:
Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
Staying up to date with culinary trends and kitchen processes
Dealing with suppliers and ensuring that they supply quality goods at affordable prices
Managing the inventory and ordering stock as needed
Overseeing the maintenance of kitchen equipment and organising repairs when needed
Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
Developing new dishes and overhauling menus to attract more clientele
Ensuring that guests receive excellent service and enjoy their culinary experience
SALARY OR SALARY RANGE:
Salary ranges from £ 24000 to £ 35000
QUALIFICATIONS AND SKILLS REQUIRED:
Bachelor’s or above is must
English language is mandatory Pushto, Urdu or Hindi gives an edge
Expertise required in Pashtun Cuisine, refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products (yogurt, whey, cheeses), various nuts, vegetables, fresh and dried fruits. As Head chef you prepare all the recipe for the following dishes:
Afghan burger
Aush (handmade Noodles)
Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
Banu Pulao, hailing from the Banu district of the Khyber Pakhtunkhwa. The dish is made with tender beef, aromatic rice, and a blend of local spices, resulting in a rich and robust taste.
Breakfast items include green tea with cardamom (kahwa), boiled eggs and Malai.
Bolani, also called Piraki in some parts of Afghanistan
Badenjan (cooked eggplant in oil with potatoes and tomatoes)
Bhindi (cooked okra in oil with potatoes and tomatoes)
Biryani
Chapli kabab
Chopan Kabab (lamb chops, skewered and grilled on charcoal)
Dodai (a flat bread made in vertical clay ovens called Tanoor in Pashto, Tandoor in Urdu/Hindi)
Dum pukht
Shomleh/Shlombeh, also known as "Triwai" in Kabul (a drink made by mixing yogurt with water and shaking it extensively before adding optional dried mint leaves and a small amount of salt)
Fried fish with Kachumar Raita
Ghatay Rujay, Ghatay Wrejay (literally "fat rice"; a rice dish resembling risotto prepared in Charsadda, Mardan, Pirpiai, and other villages of the region where short grain brown rice is grown)
Kabuli palaw
Kaddo Borwani (sweet pumpkins)
Kichrei (sticky rice with mung beans and onions topped with melted qurot sauce, mostly eaten during winter)
Londei, also known as Tarshay (lamb or beef jerky cooked with rice)
Peshawari Kher
Pikora/Pakora
Paratha
Pekhteh or Pukhtay (beef/mutton ribs)
Penda/Sohbat, is a traditional dish consisting of pieces of posthi (a thin bread) dipped in meat soup, typically served with raita and salad. This dish shares similarities with the Arabic dish Tharid and is commonly consumed in the southern Pakhtunkhwa districts of Bannu, Lakki Marwat, Karak, and Dera Ismail Khan.
Piye Wresha/Pai Halwa, is a sweet dessert made by simmering milk, sugar, ghee, and sometimes nuts, often enjoyed during festivals.
Naray ghwakha (mutton, mutton dish)
Seekh kabab (beef/mutton/chicken)
Shinwari tikka (roasted lamb)
Shinwari Karahi
Shorwa (soup)
Talbaar/Maidan, plain rice, with desi ghee and yogurt placed atop its center, is consumed in FATA, notably in Waziristan and in regions like Paktika, Khost, and Bannu and Hangu.
Mantu (meat dumplings, usually served under a yogurt-based white sauce)
Masteh (freshly made yogurt)
Rosh (cooked lamb and mutton with no spices)
Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
Staying up to date with culinary trends and kitchen processes
Dealing with suppliers and ensuring that they supply quality goods at affordable prices
Managing the inventory and ordering stock as needed
Overseeing the maintenance of kitchen equipment and organising repairs when needed
Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
Developing new dishes and overhauling menus to attract more clientele
Ensuring that guests receive excellent service and enjoy their culinary experience
SALARY OR SALARY RANGE:
Salary ranges from £ 24000 to £ 35000
QUALIFICATIONS AND SKILLS REQUIRED:
Bachelor’s or above is must
English language is mandatory Pushto, Urdu or Hindi gives an edge
Expertise required in Pashtun Cuisine, refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products (yogurt, whey, cheeses), various nuts, vegetables, fresh and dried fruits. As Head chef you prepare all the recipe for the following dishes:
Afghan burger
Aush (handmade Noodles)
Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
Banu Pulao, hailing from the Banu district of the Khyber Pakhtunkhwa. The dish is made with tender beef, aromatic rice, and a blend of local spices, resulting in a rich and robust taste.
Breakfast items include green tea with cardamom (kahwa), boiled eggs and Malai.
Bolani, also called Piraki in some parts of Afghanistan
Badenjan (cooked eggplant in oil with potatoes and tomatoes)
Bhindi (cooked okra in oil with potatoes and tomatoes)
Biryani
Chapli kabab
Chopan Kabab (lamb chops, skewered and grilled on charcoal)
Dodai (a flat bread made in vertical clay ovens called Tanoor in Pashto, Tandoor in Urdu/Hindi)
Dum pukht
Shomleh/Shlombeh, also known as "Triwai" in Kabul (a drink made by mixing yogurt with water and shaking it extensively before adding optional dried mint leaves and a small amount of salt)
Fried fish with Kachumar Raita
Ghatay Rujay, Ghatay Wrejay (literally "fat rice"; a rice dish resembling risotto prepared in Charsadda, Mardan, Pirpiai, and other villages of the region where short grain brown rice is grown)
Kabuli palaw
Kaddo Borwani (sweet pumpkins)
Kichrei (sticky rice with mung beans and onions topped with melted qurot sauce, mostly eaten during winter)
Londei, also known as Tarshay (lamb or beef jerky cooked with rice)
Peshawari Kher
Pikora/Pakora
Paratha
Pekhteh or Pukhtay (beef/mutton ribs)
Penda/Sohbat, is a traditional dish consisting of pieces of posthi (a thin bread) dipped in meat soup, typically served with raita and salad. This dish shares similarities with the Arabic dish Tharid and is commonly consumed in the southern Pakhtunkhwa districts of Bannu, Lakki Marwat, Karak, and Dera Ismail Khan.
Piye Wresha/Pai Halwa, is a sweet dessert made by simmering milk, sugar, ghee, and sometimes nuts, often enjoyed during festivals.
Naray ghwakha (mutton, mutton dish)
Seekh kabab (beef/mutton/chicken)
Shinwari tikka (roasted lamb)
Shinwari Karahi
Shorwa (soup)
Talbaar/Maidan, plain rice, with desi ghee and yogurt placed atop its center, is consumed in FATA, notably in Waziristan and in regions like Paktika, Khost, and Bannu and Hangu.
Mantu (meat dumplings, usually served under a yogurt-based white sauce)
Masteh (freshly made yogurt)
Rosh (cooked lamb and mutton with no spices)