Head Chef - Indian
| Dyddiad hysbysebu: | 21 Ionawr 2026 |
|---|---|
| Cyflog: | £26,000 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | Holiday entitlement, Meals included, Accommodation included (if required) |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 20 Chwefror 2026 |
| Lleoliad: | Woking Surrey GU21 5AJ |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Mystic Spice - Royal Masala |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | MS Head Chef |
Crynodeb
The Head Chef is responsible for overseeing the entire kitchen operations of the Indian restaurant, including menu planning, food preparation, kitchen staff management, and maintaining high standards of hygiene and food quality. This role requires strong leadership skills and deep expertise in Indian cuisine, with a creative flair for menu innovation.
Key Responsibilities:
• Lead and supervise all kitchen staff, including chefs, cooks, and kitchen porters.
• Design and update menus focusing on Indian regional dishes, customer preferences, and seasonal availability.
• Maintain food quality, taste, presentation, and consistency.
• Train and mentor kitchen team members to ensure skill development and productivity.
• Monitor food costs, inventory, wastage, and supplier relations.
• Enforce hygiene and food safety standards in compliance with Food Standards Agency regulations.
• Collaborate with front-of-house for smooth kitchen-to-table operations.
• Monitor and keep up to date records across all operations especially for food hygiene, stock levels etc
Skills & Requirements:
• Minimum 8 years of experience in Indian cuisine; at least 3 years as a Head Chef or Sous Chef.
• Formal culinary education is an advantage.
• Excellent leadership, communication, and organizational skills.
• Thorough knowledge of North and South Indian cooking techniques and ingredients.
Key Responsibilities:
• Lead and supervise all kitchen staff, including chefs, cooks, and kitchen porters.
• Design and update menus focusing on Indian regional dishes, customer preferences, and seasonal availability.
• Maintain food quality, taste, presentation, and consistency.
• Train and mentor kitchen team members to ensure skill development and productivity.
• Monitor food costs, inventory, wastage, and supplier relations.
• Enforce hygiene and food safety standards in compliance with Food Standards Agency regulations.
• Collaborate with front-of-house for smooth kitchen-to-table operations.
• Monitor and keep up to date records across all operations especially for food hygiene, stock levels etc
Skills & Requirements:
• Minimum 8 years of experience in Indian cuisine; at least 3 years as a Head Chef or Sous Chef.
• Formal culinary education is an advantage.
• Excellent leadership, communication, and organizational skills.
• Thorough knowledge of North and South Indian cooking techniques and ingredients.