Careers

Skills, Experience, and Qualifications:

• Experience in South Indian Curry at the professional level.
• At least 5 year experience as a professional cook in a quality restaurant or hotel & Experience to supervise staff, high quality and hygiene standards.

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast changing environment
• Quick self-starter, pro-active attitude

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Organising staff shifts and scheduling
• Providing excellent customer service
• Working with food and drink suppliers
• Ensuring all food safety procedures are strictly followed according to sanitary regulations
• Following all company policy and procedures regarding dealing with cash, equipment and property
• Cleaning the kitchen according to regulatory guidelines
• Maintaining safe working conditions
• Auditing inventory levels to ensure product availability, and ordering products as necessary
• Working closely with management to meet revenue objectives

Skills, Experience, and Qualifications:

Min 4 years experience in the food and beverage, culinary, or related professional area or Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Develop and implement operational policies and procedures to ensure the smooth running of the restaurant.
• Manage and train restaurant staff, including servers, bartenders, kitchen staff and other employees to ensure that they provide excellent customer service.
• Ensure that the restaurant is fully staffed at all times and that schedules are created in a timely manner.
• Oversee inventory management, including ordering supplies, tracking food costs, and managing food waste.
• Monitor the quality of food and service to ensure that customers are satisfied with their experience.
• Analyze sales data to identify trends and implement strategies to increase revenue.
• Work with the marketing team to develop promotions and events to attract new customers and increase revenue.
• Manage the restaurant budget and ensure that all expenses are within budget.
• Ensure compliance with all health and safety regulations, and maintain the cleanliness of the restaurant.
• Liaise with suppliers and vendors to ensure that all supplies and equipment are of high quality and are delivered on time.

Skills, Experience, and Qualifications:

Min 4 years experience in the food and beverage, culinary, or related professional area or Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast-changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Prepare and cook a range of fusion desserts dishes as per the demand.
• Have a full operational knowledge of all recipes, standards, portion sizes and Presentation style of various desserts produced in the kitchen
• Working with the Head Chef and leading the wider kitchen team
• To carry out month-end food stock taking.
• To be responsible for the day-to-day ordering of food for a section in line with UK purchasing guidelines.
• Ensure food prepared is of highest possible standards.
• Controlling portion sizes in accordance with food specifications.
• Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
• To always be dressed in the correct PPE for the working environment.
• To help with stock management, cleaning fridges, rotating stock and stock counting.
• Check that all food safety regulations and procedures are fully complied with.
• Report any defective equipment or safety hazards within the kitchen.
• Preparing and marinating meats, poultry, seafood, and vegetables for grilling and tandoor cooking
• Operating and maintaining grilling and tandoor equipment and tools
• Monitoring and adjusting cooking temperatures as needed
• Ensuring that all food is cooked to the appropriate temperature and doneness
• Plating and presenting grilled and tandoori dishes in an attractive manner
• Adhering to food safety and sanitation standards
• Collaborating with other kitchen staff to ensure that all orders are completed in a timely and efficient manner

Skills, Experience, and Qualifications:

• Experience in Curry and Tandoor Chef at the professional level.
• At least 5 year experience as a professional cook in a quality restaurant or hotel & Experience to supervise staff, high quality and hygiene standards.

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast-changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Prepare and cook a range of fusion desserts dishes as per the demand.
• Have a full operational knowledge of all recipes, standards, portion sizes and Presentation style of various desserts produced in the kitchen
• Working with the Head Chef and leading the wider kitchen team
• To carry out month-end food stock taking.
• To be responsible for the day-to-day ordering of food for a section in line with UK purchasing guidelines.
• Ensure food prepared is of highest possible standards.
• Controlling portion sizes in accordance with food specifications.
• Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
• To always be dressed in the correct PPE for the working environment.
• To help with stock management, cleaning fridges, rotating stock and stock counting.
• Check that all food safety regulations and procedures are fully complied with.
• Report any defective equipment or safety hazards within the kitchen.

Skills, Experience, and Qualifications:

• Experience in Curry and Tandoor Chef at the professional level.
• At least 5 year experience as a professional cook in a quality restaurant or hotel & Experience to supervise staff, high quality and hygiene standards.

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast-changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Prepare and cook a range of Indian Veg and Non-Veg dishes according to demand.
• Have full operational knowledge of all recipes, standards, portion sizes and Presentation styles of various curries produced in the kitchen Able to demonstrate a thorough understanding of traditional South Indian curries.
• To aid the Head Chef to achieve the restaurant budgeted food costs. To carry out month-end food stock taking.
• To be responsible for the day-to-day ordering of food for a section in line with UK purchasing guidelines.
• Ensure food prepared is of the highest possible standards. Controlling portion sizes in accordance with food specifications.
• Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
• Dealing with food complaints efficiently. Ability to demonstrate strong organizational skills

Skills, Experience, and Qualifications:

• Experience in Curry Chef at the professional level.
• At least 3 year experience as a professional cook in a quality restaurant or hotel & Experience to supervise staff, high quality and hygiene standards.

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast-changing environment
• Quick self-starter, pro-active attitude

Key Requirements:

• Prepare and cook a range of fusion desserts dishes as per the demand.
• Have a full operational knowledge of all recipes, standards, portion sizes and Presentation style of various desserts produced in the kitchen
• Working with the Head Chef and leading the wider kitchen team
• To carry out month-end food stock taking.
• To be responsible for the day-to-day ordering of food for a section in line with UK purchasing guidelines.
• Ensure food prepared is of highest possible standards.
• Controlling portion sizes in accordance with food specifications.
• Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.
• To always be dressed in the correct PPE for the working environment.
• To help with stock management, cleaning fridges, rotating stock and stock counting.
• Check that all food safety regulations and procedures are fully complied with.
• Report any defective equipment or safety hazards within the kitchen.

Skills, Experience, and Qualifications:

• Experience in Pastry Chef at the professional level.
• At least 5 year experience as a professional cook in a quality restaurant or hotel & Experience to supervise staff, high quality and hygiene standards.

Soft skills:

• Team player
• Flexible and open-minded, able to adapt within a fast-changing environment
• Quick self-starter, pro-active attitude