Head Chef – South Indian Restaurant
Job Type
Full-Time | Permanent
Reports To Directors
About Us
We are a vibrant and growing fresh-food restaurant specialising in authentic South Indian cuisine, with a strong focus on Kerala and Andhra regional dishes. Our menu features traditional North and South Indian Thalis, freshly prepared curries, seafood specialties, vegetarian dishes, and popular South Indian breakfast items including Idly, Dosa, Poori, Vada, Uttapam, and other regional favourites.
We are seeking a passionate, experienced, and hands-on Head Chef who can lead our kitchen team, maintain exceptional food quality, drive menu innovation, and ensure smooth daily kitchen operations.
The Role
As Head Chef, you will be responsible for the overall management of the kitchen, including food preparation, menu creation, stock control, team leadership, training, food safety compliance, and maintaining the highest standards of food quality and presentation.
The successful candidate will have strong experience in South Indian cooking, particularly Kerala and Andhra cuisine, and possess excellent leadership skills to inspire and develop the kitchen team while working closely with the Front of House team, Executive Chef, and Directors.
Key Responsibilities
Kitchen Leadership & Operations
* Lead, organise, and supervise all kitchen operations during preparation and service.
* Ensure smooth and efficient food service while maintaining consistency and quality.
* Manage and motivate kitchen staff, creating a positive, professional, and inclusive working environment.
* Conduct daily team briefings and ensure all staff understand their responsibilities and service expectations.
* Work closely with Front of House management to ensure excellent customer experiences.
Food Preparation & Quality Control
* Oversee the preparation and presentation of all dishes to ensure they meet company specifications and standards.
* Ensure all sections are fully prepared and operational before service begins.
* Monitor food quality, portion control, consistency, and presentation at all times.
* Maintain authentic flavours and cooking techniques associated with Kerala, Andhra, and wider South Indian cuisine.
* Ensure all special orders, dietary requirements, and function menus are executed correctly.
Menu Development
* Create and develop innovative menus featuring authentic South Indian and Indian cuisine.
* Introduce seasonal specials and signature dishes that reflect the restaurant’s concept.
* Continuously review menu performance and recommend improvements.
* Maintain strong knowledge of traditional South Indian breakfast items including:
* Idly
* Dosa varieties
* Poori
* Vada
* Uttapam
* Pongal
* Upma
* Other regional specialties
Stock Control & Cost Management
* Take full responsibility for stock management, ordering, inventory control, and supplier coordination.
* Monitor food costs and kitchen expenditure to maximise profitability.
* Ensure correct stock rotation using FIFO procedures.
* Minimise wastage through effective planning, portion control, and stock management.
* Conduct regular stock checks across kitchen stores, refrigeration units, and dry storage areas.
* Report shortages and ordering requirements promptly.
Team Development & Training
* Recruit, train, mentor, and develop kitchen staff.
* Ensure all new employees are trained to company standards and procedures.
* Provide ongoing coaching to improve skills, productivity, and food quality.
* Foster teamwork, professionalism, and a culture of continuous improvement.
Food Safety & Compliance
* Ensure full compliance with Food Hygiene Regulations, HACCP procedures, and Health & Safety legislation.
* Maintain a clean, organised, and hygienic kitchen environment at all times.
* Ensure all food items are correctly labelled, dated, and stored.
* Monitor cleaning schedules and ensure all areas are cleaned thoroughly after service.
* Report any accidents, maintenance issues, or equipment faults to management immediately.
Essential Requirements
* Proven experience as a Head Chef, Senior Sous Chef, or Kitchen Manager in a high-volume fresh food restaurant.
* Strong expertise in South Indian cuisine, particularly Kerala and Andhra dishes.
* Experience preparing authentic South Indian breakfast menus.
* Excellent knowledge of food safety, HACCP, and kitchen compliance procedures.
* Candidates must possess valid Food Hygiene and Allergen Awareness certifications and be able to provide proof of certification at the time of interview.
* Strong leadership, communication, and team management skills.
* Experience in menu planning, costing, and stock management.
* Ability to work effectively in a fast-paced environment.
* Passion for fresh ingredients, authentic flavours, and high-quality food production.
Desirable Skills
* Experience managing food costs and kitchen budgets.
* Knowledge of North Indian cuisine and Thali preparation.
* Experience catering for functions, events, and large group bookings.
* Strong organisational and problem-solving abilities.
What We Offer
* Competitive salary based on experience.
* Opportunity to lead a growing and respected South Indian restaurant.
* Creative input into menu development and new dish creation.
* Staff meals and employee benefits.
If you are passionate about authentic South Indian cuisine and have the leadership skills to drive kitchen excellence, we would love to hear from you.
Pay: From £25,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
Work Location: In person
