Spez Ltd is a dynamic company specializing in-house & outside catering services.We are committed to delivering excellence and innovation in our services

What you'll do:

• Lead daily production of Indian menus, including curries, tandoor items, biryanis, breads, chutneys and sauces, in high volume.
• Plan production with the Head Chef around event dates, guest numbers and quantities.
• Keep taste, portions and presentation consistent across large batches. Pack, label and prepare food for dispatch, with transport and reheating in mind.
• Supervise, train and coach Chef de Parties, Demi Chefs, Commis Chefs and casual staff.
• Enforce food safety, HACCP, allergen handling and FIFO standards. Control waste, stock use and food cost.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 3-5 years' professional kitchen experience, with at least 3 years as a Sous Chef or in a senior supervisory role.
• Strong Indian cuisine background, including spice blending and tandoor and gravy production.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing.
• Flexibility to work weekends and event days.

• Lead daily production of Indian menus, including curries, tandoor items, biryanis, breads, chutneys and sauces, in high volume.
• Plan production with the Head Chef around event dates, guest numbers and quantities.
• Keep taste, portions and presentation consistent across large batches. Pack, label and prepare food for dispatch, with transport and reheating in mind.
• Supervise, train and coach Chef de Parties, Demi Chefs, Commis Chefs and casual staff.
• Enforce food safety, HACCP, allergen handling and FIFO standards. Control waste, stock use and food cost.

• Indian cuisine
• spice blending
• tandoor production
• gravy production
• HACCP
• recipe control
• portioning
• costing

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 3-5 years' professional kitchen experience, with at least 3 years as a Sous Chef or in a senior supervisory role.
• Strong Indian cuisine background, including spice blending and tandoor and gravy production.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing.
• Flexibility to work weekends and event days.