CHEF DE PARTIE - INDIAN CUISINE

Job Description Prepare and present authentic Indian dishes (curries, tandoori, biryanis, vegetarian). Manage a specific kitchen section efficiently. Maintain high standards of quality, hygiene, and food safety (HACCP). Assist with menu planning and supervise junior staff. Ensure proper stock control, portioning, and minimal waste. Key Requirements 2–3 years’ experience in a similar role. Strong knowledge of Indian cuisine and cooking techniques (tandoor experience preferred). Good understanding of food safety and hygiene standards. Ability to work in a fast-paced environment and as part of a team. Reliable, flexible, and passionate about cooking. Hours: 39 hours per week Career level: Entry Level Closing date: 26 May 2026