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.