Location: Newcastle upon Tyne
Type: Full-Time
Job Overview:
We are looking for an experienced and creative Executive Chef with a specialization in British Gastro and All Day Cafe Cuisine to lead our culinary operations. The ideal candidate will be passionate about both authentic flavors and innovative food presentation, bringing a fresh perspective to our menu. You will be responsible for designing seasonal and à la carte menus, incorporating both traditional and modern Indian culinary trends. The role also involves overseeing the kitchen team, maintaining high food quality standards, and ensuring a consistent, memorable dining experience for our guests.
Key Responsibilities:
* Menu Design: Create and develop innovative, authentic Indian menus with a focus on modern food trends and creative presentation.
* Kitchen Leadership: Lead and manage the kitchen staff, ensuring training in both traditional cooking and modern techniques.
* Food Presentation: Continuously improve and innovate food presentation styles to match contemporary dining expectations.
* Operational Excellence: Ensure high standards of hygiene, safety, and quality across all kitchen operations.
* Culinary Innovation: Stay updated on the latest culinary trends, introducing new dishes and concepts to enhance the guest experience.
* Guest Experience: Interact with guests to understand their preferences and adapt menus to meet diverse tastes.
Requirements:
* Minimum 10 years of experience as a Head/Executive Chef.
* Strong knowledge of authentic cooking techniques, spices, and regional flavors.
* Proven ability to design creative, appealing, and profitable menus.
* Culinary Certification from a recognized institution or a diploma in Hotel Management.
* Excellent leadership and team management skills.
* Ability to manage inventory, cost control, and kitchen budgets effectively.
* Food Safety and Hygiene Certification is required.
If you are interested then please reach out to
Job Type: Full-time
Pay: £23,000.00-£36,000.00 per year
Experience:
* Culinary experience: 10 years (required)
* Cooking: 10 years (required)
* Menu planning: 10 years (required)
Licence/Certification:
* Food Hygiene Certificate (required)
Work Location: In person