Curry Cook Required

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The position requires that dishes in your individual section be produced live on stations within the main restaurant area. You will be required to interact with customers as dishes are created and manage your section independently and be able to handle busy periods effectively.

As part of a busy restaurant operation you will be responsible for revenues for your section. Ensuring your individual section optimises , in all aspects of sales and service. You will assist your senior Chef in managing all aspects relating to your section.

The candidate will be responsible for control and efficient running of Indian section , according to specified standards of the restaurant while adhering to company and statutory regulations pertaining to health and safety and hygiene.

Main Responsibilities / Key Tasks:

Have a full operational knowledge of all recipes , standards , portion sizes and presentation style of dishes produced within the
To aid the Senior Chef to achieve the restaurants budgeted food costs.
To carry out month-end food stocktaking
To be responsible for the day-to-day ordering of food for a section in line with the UK purchasing guidelines
Actively involved in menu planning for the restaurant and outside catering.
To be involved in menu compilation. The candidate will be responsible for preparing and cooking a range of curries and tandoor dishes as set out in the restaurant menu
Ensure food prepared is of highest possible standards.
Working with the management and setting daily production levels and weekly production levels for Indian section.
Controlling portion sizes in accordance with food specifications.
Maintaining stocks levels according to levels of business and understanding how this can have an affect on food costs.
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 organisational skills.
Able to demonstrate a thorough understanding of traditional North Indian Cuisine.
Ordering and stock check in concurrence with the management.
Understanding of what units raw ingredients are delivered in.
Knows how to check deliveries including checking weights , temperature and use by dates on raw ingredients.
Overseeing deliveries and ensuring they are stored safely and hygienically in accordance with stock.
Check that all food safety regulations and procedures are fully complied with. Report any defective equipment or safety hazards within the kitchen.