Indian food head chef with 5 junior chef

JR United Kingdom; Warrington; On-site; GBP 30,000 - 45,000; Full time

Job summary

A leading resort hotel in St Breock seeks a Head Chef specializing in Indian cuisine to manage kitchen operations and lead a team of junior chefs. This full-time role involves menu planning, inventory management, and ensuring top-quality culinary experiences for guests. Candidates should possess relevant culinary qualifications and experience in a similar hospitality environment.

Qualifications

• Expertise in Indian cuisine and culinary techniques.
• Strong leadership and team management skills.
• Prior experience in a similar hospitality or resort environment is a plus.

Responsibilities

• Oversee kitchen operations and lead a team of junior chefs.
• Menu planning and ordering, managing inventory.
• Ensure high standards of food preparation and kitchen hygiene.

Skills

Expertise in Indian cuisine

Menu planning

Leadership

Inventory management

Communication

Interpersonal skills

Ability to work in a fast-paced environment

Education

Relevant culinary qualifications or certifications

Job description

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Indian food head chef with 5 junior chef, warrington, cheshire

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Job Category:

Other

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EU work permit required:

Yes

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Job Views:

3

Posted:

10.06.2025

Expiry Date:

25.07.2025

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Job Description:

Company Description

www.hustynshotel.co.uk

Role Description

This is a full-time on-site role for a Head Chef specializing in Indian cuisine at Hustyn Resort Hotel, located in St Breock. The Head Chef will oversee the kitchen operations, lead a team of five junior chefs, and ensure the preparation of high-quality dishes. Day-to-day tasks include menu planning, ordering and managing inventory, maintaining kitchen hygiene, training junior chefs, and ensuring that all dishes are prepared to the highest standards. The role requires close collaboration with the hotel management to deliver an exceptional culinary experience for guests.

Qualifications

• Expertise in Indian cuisine and culinary techniques
• Menu planning and kitchen management experience
• Strong leadership and team management skills
• Inventory management and cost control abilities
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment and maintain high standards
• Relevant culinary qualifications or certifications
• Prior experience in a similar hospitality or resort environment is a plus