Seafood Culinary Specialist
Key Responsibilities
Primarily responsible for preparing and perfecting dishes from specific regions— Chettinad, Andhra, Sri Lanka, and Kerala.
This requires a deep understanding of the ingredients, techniques, and culinary traditions from these areas.
Develop and innovate menus that showcase South Indian dishes, ensuring authenticity and appealing to the restaurant's target audience.
Source authentic ingredients that are pivotal for traditional South Indian cooking, which may require special knowledge of regional suppliers or direct importation.
Focus on the cooking and presentation of South Indian dishes, maintaining high standards of quality and authenticity in every meal served.
Train and lead kitchen staff in the preparation of specific regional dishes, passing on specialized cooking techniques unique to South Indian cuisine.
Plan and oversee outdoor catering events that feature South Indian cuisine, ensuring food quality, presentation, and service meet customer expectations and event requirements.
Skills Required
At least 5+ years of experience in a professional kitchen, specifically with South Indian cuisine.
Strong creative skills in menu creation and food presentation.
Proven ability to manage and lead a team in a fast-paced environment.
Capability to efficiently manage kitchen operations and staff scheduling.
Excellent verbal communication skills to effectively manage a team and engage with guests.
Cooking: 5 years (preferred) Chef: 3 years (preferred)
Pay
£32,000-£35,000 per annum
