Manage all aspects of the tandoori and curry section from food preparation to staff training
· Prepare a range of meals using traditional Indian flavours and techniques
· Review and develop menu items to offer seasonal variations
· Planning weekly production, estimating food and material costs, checking and ordering stock as required
· Preparing vegetarian and Non Vegetarian meals and curries
· Creating authentic Indian spice mixes and marinades
· Making doughs to create a variety of tandoori bread
· Cook food by marinating and cooking in the tandoor, baking or grilling
· Review and adjust recipes for authentic Indian marinades and sauces
· Monitor and implement quality control measures to ensure food is prepared efficiently and of consistent quality.
· Delegating tasks to junior staff, supervising and demonstrating cooking techniques
· Ensuring compliance with all health, safety and hygiene standards in the kitchen
· Supporting the Head Chef in management of the kitchen including staffing, budget control, liaison with the front of house staff
· Report all equipment breakdowns or failures to management
· Order supplies to stock inventory appropriately