Cook / Chef

Indian, Tandoori, and Chinese Chefs.

We are looking for a versatile and skilled Chef to manage our kitchen’s core sections: Indian, Tandoori, and Chinese. The ideal candidate is an all-rounder who can transition between the high-heat stir-frying of the wok, the precision of the clay oven, and the complex spice layering of Indian curries. You will be responsible for maintaining high quality, authentic taste, and efficient service across all three cuisines.

Key Responsibilities

1. Indian Section (Curry & Main Course)

• Prepare and manage a variety of authentic base gravies and regional main courses.
• Expertly blend and roast spices to maintain signature flavour profiles for both vegetarian and non-vegetarian dishes.
• Oversee slow-cooking processes and tempering techniques to ensure consistency across the menu.

2. Tandoori Section

• Manage the operation and temperature of the clay oven for various grilled items and breads.
• Prepare and apply traditional marinades, ensuring correct meat textures and flavour infusion.
• Ensure all oven-baked breads and appetizers are cooked to order and served with the correct charred finish.

3. Chinese Section (Oriental/Asian)

• Wok Proficiency: Execute high-heat cooking techniques, ensuring proper texture, "breath of the wok," and speed of service.
• Sauce & Base Preparation: Create and maintain a range of signature base sauces, stocks, and oils that form the foundation of the menu.
• Prep & Presentation: Oversee precise knife work and vegetable preparation specific to Asian culinary standards.
• Appetizer Production: Manage the preparation of steamed, fried, and stuffed starters with a focus on delicate handling and uniform presentation.

General Duties

• Cross-Section Management: Seamlessly transition between stations based on order flow and kitchen demands.
• Mise en Place: Ensure all three sections are fully prepped with fresh ingredients before every service shift.
• Standardization: Maintain strict adherence to portion sizes, plating styles, and seasoning levels.
• Hygiene & Safety: Upkeep a high standard of cleanliness and food safety (HACCP) across all workstations.