Responsibilities
- Create and adapt recipes from other Asian cuisines (e.g. Indian, Thai, Malaysian, Chinese) as required by the menu.
- Develop seasonal and event-based menu offerings.
- Ensure food is prepared to the highest quality, taste and presentation standards.
- Monitor food stock and place orders when necessary.
- Maintain cleanliness and hygiene in all kitchen areas according to food safety regulations.
- Supervise and train junior kitchen staff as needed.
- Collaborate with the management team for menu planning, costing and kitchen operations.
- Adhere to health and safety standards at all times.
Mandates
- Work in a fast‑paced environment, handling multiple tasks.
- Hold a food hygiene certification and knowledge of UK food safety standards.
- Have a working knowledge of various Asian culinary styles and ingredients.
- Demonstrate strong organisational, communication and leadership skills.
- Show creativity in menu design and plating.
- Be flexible to work evenings, weekends and public holidays.
Preferred Qualifications
- Culinary qualification or formal chef training.
- Previous experience in a restaurant, catering business or takeaway focused on Asian cuisine.
- Experience working with multicultural teams.
Jobs are provided by the Find a Job Service from the Department for Work and Pensions (DWP).
