Head Curry Chef
Post :
Head Curry Chef
Duration :
Permanent
Salary :
£38,700.00 PA
Weekly Hours :
37.5 Hours PW
Location :
Indiana Cuisine
Indiana Cuisine is a reputable and expanding Indian restaurant dedicated to offering an exceptional dining experience with authentic Indian dishes. We are seeking a highly experienced Head Curry Chef with a minimum of 4 years of proven expertise in Indian curry preparation and kitchen management. This role offers the opportunity to lead a talented kitchen team and contribute to the continued growth and success of our restaurant.
Job Purpose:
The Head Curry Chef will play a key role in managing daily kitchen operations, ensuring the quality and consistency of all dishes prepared, and innovating new menu items that reflect the diverse culinary traditions of India. The ideal candidate will have extensive knowledge of Indian curries, strong leadership skills, and the ability to maintain high standards of food safety and hygiene. This is an exciting opportunity for a skilled chef to elevate the culinary standards of Indiana Cuisine and enhance the restaurant’s reputation.
Key Responsibilities:
Curry Preparation & Menu Development:
- Lead the preparation and cooking of a wide range of traditional and contemporary Indian curries, ensuring authentic flavours and presentation.
- Collaborate with the management team on designing and innovating the menu, focusing on the introduction of new and seasonal Indian dishes.
- Ensure meal quality and consistency by adhering to established recipes while creatively incorporating seasonal and fresh ingredients.
- Develop and introduce new recipes and dishes that align with the restaurant’s vision and customer expectations.
Kitchen Management & Staff Leadership:
- Manage the day to day kitchen operations, supervising kitchen staff and ensuring efficient workflow during service.
- Lead and motivate the kitchen team, providing direction, support, and training to junior kitchen staff.
- Oversee all food preparation and presentation to ensure adherence to the restaurant's quality and safety standards.
- Ensure all kitchen activities run smoothly in the absence of the Head Chef, taking full responsibility for the kitchen team and operations.
Stock & Inventory Management:
- Oversee the management of kitchen stock and ingredients to ensure stations are fully stocked before and during peak operational hours.
- Perform regular stock control and inventory management to minimize waste and optimize the ordering of provisions.
- Maintain detailed records of food and product orders, working closely with the Head Chef and management team to manage budgets and ensure efficient stock usage.
Food Safety & Hygiene:
- Ensure adherence to food safety and hygiene regulations in the kitchen.
- Implement health and safety standards to maintain a clean and safe working environment.
- Ensure all food storage units meet standards and are consistently well managed to prevent contamination or spoilage.
Team Training & Development:
- Provide training and mentorship to junior kitchen staff, enhancing their culinary skills and overall efficiency.
- Work with the management team to identify staff training opportunities and foster a positive, team oriented environment.
- Implement training programs on food preparation, kitchen safety, and hygiene practices for new and existing staff members.
Customer Experience & Quality Assurance:
- Ensure all dishes are prepared to the highest standards of quality and consistency.
- Monitor customer feedback and implement necessary changes to improve food quality and service.
- Ensure that customer expectations are consistently met and exceeded through excellent food quality and presentation.
Key Skills & Qualifications:
- A minimum of 4 years of proven experience as a Curry Chef in a professional kitchen specializing in Indian cuisine.
- Extensive knowledge of Indian curries, spices, and cooking techniques.
- Strong leadership and kitchen management skills, with the ability to handle busy kitchen environments efficiently.
- Expertise in food preparation, cooking, and plating, with a focus on creativity and quality.
- Ability to manage inventory, stock control, and minimize food waste.
- Strong teamwork skills, with the ability to lead and guide junior kitchen staff.
- Knowledge of food safety regulations and hygiene standards.
- Experience in training and mentoring kitchen staff.
- Good organizational skills, attention to detail, and problem solving abilities.
