To apply, send your CV to info mayatandoori.co.uk
Chef
The successful candidate will have extensive experience of preparing Indian regional specialties following traditional recipes and Indian street food, gained through working in some of the best Indian restaurants in India or Bangladesh. As Chef, Candidate will be responsible for assisting the Head Chef in the day to day running of the restaurant. Assist Head Chef in planning the menu for the restaurant, and special events. Building on authentic regional recipes of India, develop recipes as well as techniques for food preparation and presentation to optimise the cost without compromising the quality and standards. Carryout all food preparation and presentation to ensure quality and restaurant standards are met. Ensure food preparation is economical and consistently at a high standard. Operate standard kitchen equipment safely and efficiently. Able to work under pressure with managers and staff. Food Hygiene Level 2 Training required. Salary £38,700 per annum (based on 39 hours per week).
Restaurant Manager
Summary of job description: Extensive experience of working at some of the bestIndian restaurants in India or Bangladesh. Planning, directing, coordinating store operations. Organising customers requirements for special occasions, large or corporate events. Checking stocks, ordering supplies and arranging for the preparation of accounts. Ensuring that the quality of food, beverages are at the highest standard. Ensure kitchen and dining areas are kept clean and appropriate hygiene standards are maintained. Training the new and junior staff. Report to the director, discuss any issues and
work on business development according to the directors requirements. GCSEs/S grades or equivalent qualifications. A bachelors or masters degree in Hospitality or Business Management is preferred 3-5 previous relevant experience is desired. Able to
communicate with customers and Directors in good English. Able to work under pressure. Salary £38,700 per annum (based on 39 hours per week)
Sous Chef
Extensive experience of preparing culinary dishes following authentic recipes. Good experience of preparing Indian street food, worked in some of the best Indian restaurants in India or Bangladesh. Can Oversee the daily operations of the kitchen. As SOUS Chef, Candidate will be responsible for assisting the Chef/Head Chef in the day to day running of the restaurant. Create a new Tandoori Recipe using authentic masala. Plan and create menus that are both innovative and profitable without compromising the quality and standards.Prepare and cook dishes to the highest standards.Ensure compliance with food safety regulations.Manage and train kitchen staff.Supervise food preparation and presentation. Monitor food production to maintain quality and consistency.Experience in team management and supervision.Operate standard kitchen equipment safely and efficiently. Food Hygiene Level 2 Training required. Salary £38,700 per annum (based on 39 hours per week)
Sous Chef Tandoor
Extensive experience of preparing Culinary traditions and rare regional recipes with dishes featuring classic papads, chaats & bitings, lesser-known Tikka and Kebab cooked across the Tandoor, Sigri and Tawa; curries cooked in cast-iron Karahis and clay Matkas, Pilaus, Biryanis, Tandoor-roasted breads, and classic desserts. Sous Chef Tandoor, will be responsible for ensuring the delivery of consistent, high quality and innovative dishes throughout the operation. Candidates will play a key role in menu development, working closely with the Head Chef; will assist in managing the overall kitchen operation, as well as the day to day management of the kitchen team. Strong awareness of trends and seasonality of produce; A highly creative approach to work with excellent attention to detail; Ensure high standards. Experience of working in some of the best Indian restaurants in India or Bangladesh. Food Hygiene Level 2 Training required. Salary £38,700 per annum (based on 39 hours per week)
Restaurant General Manager
Extensive experience of working at some of the best restaurants in India or Bangladesh. Oversee profit and loss of the business and able to make tough business decisions. Ensure excellent service standards, promoting, planning, directing, coordinating store operations, being innovative with authentic Indian food menu design. Have a proven track record of working with traditional Indian Chefs, SOUS Chefs, Tandoori Chefs and be able to build a reputation for the business. Be able to guide and lead all restaurant staff and managers. Manage multiple branches, report to the director, discuss any issues and work on business development according to the directors requirements. GCSEs/S grades or equivalent qualifications. A bachelors or masters degree in Hospitality or Business Management is preferred. 3-5 years of previous relevant experience is desired. Able to communicate in good English. Able to work under pressure. Salary: £38,700 per annum (based on 39 hours per week)