• Location:  London
  • Language: English plus a second language is beneficial
  • Job level: Experienced
  • Required Experience: Culinary Experience of minimum 3 years in Tandoor and Curry Cooks
  • Hours: Full Time
  • Salary: Competitive Salary

We are currently looking to recruit an experienced Head Chef for a modern Indian Takeaway. As the Head Chef you will be responsible for the all the Tandoor and curry dishes for this busy take away business.

The takeaway offers modern and traditional Indian Cuisine in a sophisticated and truly intimate atmosphere. Each dish is freshly prepared by the Head Chef, so we require a chef who is very experienced within the same cuisine.

DUTIES AND RESPONSIBILITIES:

  • Prepare sauces and curry
  • Overall responsibility for daily operations in the kitchen
  • Ensuring that adequate stocks of food are maintained (fresh, frozen and dried) for the curry section.
  • Liaising with purchasing companies for food orders
  • Maintain records of food costs, consumption, inventory
  • Maintaining or raising the profit margins on food
  • Producing menus and new dishes to suit the new directory of the company
  • Managing, training and recruiting a brigade of chefs
  • Manage and direct the operation of the kitchen
  • Supervise all aspect of kitchen compliance and fulfil require regulation
  • Train new chefs and manage them on daily basis.
  • To understand responsibilities in relation to fire procedures, health and safety, COSSH, infection control, food hygiene and emergency aid.
  • Ensure HACCP’s processes are followed and recorded as required.
  • Allocate and oversee the work of the junior kitchen staff team including cleaning schedules.
  • Control food cost through consistence review of  food sold and bought.

In addition to the above, there are some general requirements that apply to all jobs in the restaurant

  • Participation in staff meetings.
  • Participation in training activities.
  • Participation in staff supervision and personal development review in the kitchen
  • Participate in quality assurance systems.
  • Take responsibility for the development of junior chefs within the curry section
  • All duties must be carried out to comply with:
    • Notification of accidents and other Health and Safety requirements.
    • Statutory legislation, in particular the Health and Hygiene regulations.
    • Fire precautions.
    • Equal opportunity principles and the Trusts anti-discriminatory policy.

EXPERIENCE AND QUALIFICATIONS INCLUDE:

  • Up to date Basic Food Hygiene Certificate
  • An ability to work independently and as a team leader when essential
  • A positive attitude and commitment
  • Theoretical and practical experience in Menu Planning
  • Ability to manage food budget.
  • Ability to supervise the kitchen team.
  • The ability to form positive relationships with colleagues.
  • The ability to build a supportive team where individual skills are recognised and valued.

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