Main Purpose of the Role
To prepare and cook authentic South Indian cuisine to a high standard, ensuring food safety, consistency, and efficiency in a fast-paced kitchen environment. The Chef is also responsible for supporting junior kitchen staff and contributing to menu development where required.
Key Duties and Responsibilities
1. Food Preparation & Cooking
· Prepare and cook dishes from the menu, including parottas, curries, biryanis, dosas, chutneys, and snacks, in accordance with restaurant standards.
· Follow recipes, portion sizes, and plating specifications as directed by the Head Chef.
· Ensure all dishes leaving the kitchen meet presentation, taste, and temperature standards.
1. Kitchen Supervision & Support
· Oversee the work of kitchen assistants and prep cooks, offering guidance and support.
· Monitor kitchen workflow and collaborate with front-of-house staff to manage order timing and customer service.
· Ensure efficient stock usage to minimize waste and reduce food costs.
1. Food Safety & Hygiene
· Maintain high levels of cleanliness and hygiene in line with Food Safety Act 1990, HACCP principles, and FSA guidelines.
· Ensure food is stored, prepared, and cooked to the correct temperatures.
· Maintain accurate cleaning and temperature records as required by environmental health.
1. Inventory & Stock Control
· Assist in ordering, receiving, and storing kitchen supplies.
· Ensure proper rotation of stock using the FIFO (first-in-first-out) method.
· Alert management to low stock levels or quality concerns with ingredients.
1. Equipment Use & Maintenance
· Operate and clean kitchen equipment such as gas ranges, tandoors, grinders, food processors, and fryers safely and correctly.
· Report any equipment faults or hazards promptly to the manager or maintenance team.
1. Health & Safety
· Work in compliance with Health and Safety at Work Act 1974.
· Wear the appropriate uniform and PPE at all times in the kitchen.
· Follow fire safety and emergency procedures and participate in regular safety drills.
Mandatory Legal Compliance
1. Food Hygiene & Safety: Adhere strictly to UK food hygiene regulations, including Regulation (EC) No 852/2004 and any local authority guidance.
2. Health & Safety: Comply with all health and safety policies and procedures including manual handling, COSHH, and risk assessments.
3. Right to Work: Maintain valid proof of right to work in the UK and comply with all UKVI sponsorship requirements if applicable.
4. Data Protection: Respect customer and business confidentiality under the GDPR and Data Protection Act 2018.
Desirable Skills & Attributes
1. Proven experience as a chef in a commercial kitchen, preferably in South Indian cuisine.
2. Strong understanding of food hygiene and allergen awareness.
3. Excellent time management, multitasking, and communication skills.
4. Ability to work independently and as part of a team in a fast-paced environment.
5. Food Hygiene Level 2 (minimum) – certification preferable (can be provided).
Job Types: Full-time, Part-time, Permanent, Temporary, Fixed term contract, Apprenticeship
Pay: £12.21-£19.60 per hour
Expected hours: 20 – 40 per week
Work Location: In person