Responsibilities

• Plan and prepare bespoke menus based on clients' requirements, primarily Guajarati and Punjabi cliental.
• Lead and manage a team of kitchen porters and assistants, delegating tasks and overseeing the entire kitchen process from pre‑preparation to finished product.
• Ensure familiarity with a range of Guajarati dishes and be able to trial and test new recipes for clients.
• Source and purchase foodstuffs from suppliers, ensuring quality.
• Plan menus, season and cook foodstuffs or supervise preparation and monitor the quality of finished dishes.
• Supervise, organise and instruct kitchen staff and manage the whole kitchen or a designated area.
• Maintain relevant hygiene and health and safety standards within the kitchen.
• Coordinate kitchen work such as fetching, clearing and cleaning of equipment and utensils.

Qualifications

• No formal academic requirements; ...