Indian Chef
| Dyddiad hysbysebu: | 05 Rhagfyr 2025 |
|---|---|
| Oriau: | Llawn Amser |
| Dyddiad cau: | 04 Ionawr 2026 |
| Lleoliad: | London, UK |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | India Eateries Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
We are looking for Indian Chef who are specialised in Gujarati and Punjabi dishes. Key responsibilities for a Gujarati and Punjabi cuisine chef typically include menu creation, authentic recipe execution, and overall kitchen quality control for these two regional styles. Below is a concise, practical list you can use in a job description or SOP.
Core cooking duties
Prepare, cook, and present a wide range of traditional Gujarati and Punjabi dishes (sabzis, dals, farsan, kadhi, breads, gravies, snacks, and sweets) with consistent taste and presentation.
Use authentic regional techniques, spice blends, and tempering methods to maintain genuine Gujarati and Punjabi flavours (including low-oil, sweet–savory Gujarati profiles and rich, robust Punjabi gravies and tandoori items where applicable).
Adapt dishes for special dietary needs (e.g., Jain, vegan, less-oil) while staying true to regional styles.
Menu and recipe management
Plan and update menus that highlight Gujarati and Punjabi specialities, including daily specials and festive or seasonal items.
Standardize recipes and portions so all cooks can reproduce the same taste, texture, and presentation every time.
Introduce new dishes or variations that respect traditional flavours but respond to guest feedback and local demand.
Kitchen operations
Organize mise en place for all Gujarati and Punjabi sections, ensuring ingredients, sauces, and doughs are ready before service.
Monitor inventory of spices, lentils, flours, dairy, and fresh produce specific to these cuisines, and place orders or requisitions on time.
Minimize wastage and help control food cost through proper storage, batch cooking, and portion control.
Quality, hygiene, and safety
Enforce food safety, hygiene, and sanitation standards in preparation, cooking, storage, and service areas.
Conduct regular checks on raw materials (freshness of vegetables, dairy, meat) and finished dishes for taste, appearance, and temperature.
Ensure correct use and cleaning of equipment such as tawa, kadai, steamer, fryer, and tandoor (if part of the role).
Teamwork and training
Guide and train junior cooks and helpers in Gujarati and Punjabi recipes, prep methods, and correct handling of spices.
Coordinate with other kitchen sections and front-of-house staff to ensure smooth service and timely order delivery.
Maintain a disciplined, clean, and cooperative work environment in the kitchen
Can be sponsored based on skills and experience
Core cooking duties
Prepare, cook, and present a wide range of traditional Gujarati and Punjabi dishes (sabzis, dals, farsan, kadhi, breads, gravies, snacks, and sweets) with consistent taste and presentation.
Use authentic regional techniques, spice blends, and tempering methods to maintain genuine Gujarati and Punjabi flavours (including low-oil, sweet–savory Gujarati profiles and rich, robust Punjabi gravies and tandoori items where applicable).
Adapt dishes for special dietary needs (e.g., Jain, vegan, less-oil) while staying true to regional styles.
Menu and recipe management
Plan and update menus that highlight Gujarati and Punjabi specialities, including daily specials and festive or seasonal items.
Standardize recipes and portions so all cooks can reproduce the same taste, texture, and presentation every time.
Introduce new dishes or variations that respect traditional flavours but respond to guest feedback and local demand.
Kitchen operations
Organize mise en place for all Gujarati and Punjabi sections, ensuring ingredients, sauces, and doughs are ready before service.
Monitor inventory of spices, lentils, flours, dairy, and fresh produce specific to these cuisines, and place orders or requisitions on time.
Minimize wastage and help control food cost through proper storage, batch cooking, and portion control.
Quality, hygiene, and safety
Enforce food safety, hygiene, and sanitation standards in preparation, cooking, storage, and service areas.
Conduct regular checks on raw materials (freshness of vegetables, dairy, meat) and finished dishes for taste, appearance, and temperature.
Ensure correct use and cleaning of equipment such as tawa, kadai, steamer, fryer, and tandoor (if part of the role).
Teamwork and training
Guide and train junior cooks and helpers in Gujarati and Punjabi recipes, prep methods, and correct handling of spices.
Coordinate with other kitchen sections and front-of-house staff to ensure smooth service and timely order delivery.
Maintain a disciplined, clean, and cooperative work environment in the kitchen
Can be sponsored based on skills and experience