Working Hours: 37.5 hours per week
Job Description
The South Indian Seafood Speciality Chef will be responsible for the preparation, cooking and presentation of a wide range of authentic South Indian seafood dishes, ensuring consistently high standards of quality, flavour, freshness, portioning and presentation.
The role requires specialist knowledge of traditional South Indian, particularly Kerala-style, seafood preparation and cooking techniques, including the appropriate selection and use of regional spices, marinades, masalas, curry bases and traditional methods of preparing fish, prawns, shellfish and other seafood.
Key Responsibilities
- Prepare specialist dishes such as Prawns Thava Fry, Fish Mulakittathu/Vattichathu, traditional fish curries, seafood masala dishes, grilled and pan-fried seafood, and other regional seafood specialities forming part of the restaurant's menu.
- Monitor all stages of food preparation and cooking to ensure consistency and compliance with established recipes and presentation standards.
- Inspect the quality, freshness and suitability of seafood and other ingredients.
- Plan ingredient requirements and order appropriate quality stock.
- Undertake regular stocktakes.
- Ensure proper stock rotation and storage.
- Control portions and food wastage to support the efficient and commercially effective operation of the kitchen.
- Organise and supervise the relevant kitchen section.
- Allocate and oversee duties undertaken by junior kitchen staff.
- Provide practical instruction and training in specialist South Indian cooking techniques.
- Ensure dishes are produced efficiently during busy service periods.
- Assist with menu planning and the development or adaptation of suitable dishes to accommodate customers with specific dietary requirements.
- Prepare lower-sugar or otherwise appropriately adapted menu options where requested, while ensuring accurate allergen information and avoiding unsupported health or medical claims.
- Maintain excellent standards of personal hygiene and professional presentation.
- Ensure kitchen equipment and preparation areas are kept clean and safe.
- Comply with all applicable food hygiene, HACCP, allergen management, cross-contamination, food storage, temperature-control, and health and safety procedures.
Pay: £32,000.00 per year
Benefits:
- Employee discount
- Gym membership
Work Location: In person
