Indian & Pakistani Cuisine Chef — Evening & Weekend Role

Bharat ApS; Frederiksberg; On-site; DKK 360,000 - 460,000; Full time

Job summary

Bharat Restaurant in Frederiksberg is seeking an experienced chef with strong skills in Indian and Pakistani cuisine to join our team. You will be responsible for preparing and cooking authentic dishes, coordinating ingredients and maintaining high quality during busy service periods.

The role requires an ability to work both independently and with colleagues, with a structured approach to prep, stock control and hygiene practices. Evening and weekend work are involved.

Qualifications

• Previous experience working as a chef in a professional kitchen.
• Practical experience with Indian and Pakistani cooking techniques, ingredients and spices.
• The ability to work independently and as part of a team.
• A structured approach to preparation and the ability to stay organised under pressure.
• A responsible attitude towards food hygiene, quality and cleanliness.
• The ability to communicate effectively with colleagues in English.

Responsibilities

• Prepare and cook Indian and Pakistani dishes, including curries, rice dishes, starters and accompaniments.
• Prepare ingredients, marinades, sauces and spice blends.
• Maintain consistent standards of taste, presentation and portion sizes.
• Organise daily preparation and coordinate orders during service.
• Handle and store ingredients correctly, monitor stock and minimise food waste.
• Follow food safety procedures, including temperature checks and hygiene records.
• Take responsibility for cleaning your workstation, kitchen equipment and shared kitchen areas.

Skills

Professional kitchen experience

Indian cuisine

Pakistani cuisine

Teamwork

Organisation under pressure

Food hygiene

English communication

Job description

Bharat Restaurant in Frederiksberg is seeking an experienced chef with strong skills in Indian and Pakistani cuisine to join our team. You will be responsible for preparing and cooking authentic dishes, coordinating ingredients and maintaining high quality during busy service periods.

The role requires an ability to work both independently and with colleagues, with a structured approach to prep, stock control and hygiene practices. Evening and weekend work are involved.