Ikkayees Indian Restaurant
Executive head chef
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Company Description
Ikkayees Indian Restaurant is a leading Indian dining destination in Liverpool, known for authentic South Indian and North Indian cuisine, with a special focus on Kerala delicacies. The restaurant offers a diverse menu that includes Malabar dishes, popular street food, seafood options, and selected Arabic cuisine. Ikkayees provides a welcoming, family-friendly environment that appeals to both local guests and students. Recognized among Liverpool’s top restaurants, the team is dedicated to delivering high-quality food and memorable dining experiences.
Role Description
The Executive Head Chef is a full-time, on-site role based at Ikkayees Indian Restaurant in Liverpool. This position is responsible for leading the kitchen operations, including menu planning, recipe development, and consistent execution of South Indian, North Indian, and Kerala specialties. Day-to-day tasks include:
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- Supervising and training kitchen staff
- Managing food preparation and presentation
- Monitoring food quality and hygiene standards
- Coordinating with front-of-house teams to ensure smooth service
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The Executive Head Chef will oversee inventory, ordering, and cost control, maintain compliance with health and safety regulations, and contribute to seasonal menu updates and special promotions to enhance guest satisfaction.
Qualifications
- Demonstrated expertise in Indian cuisine, particularly South Indian, North Indian, and Kerala dishes, including seafood and street food-style offerings.
- Strong leadership and team management skills, with experience supervising kitchen brigades and fostering a collaborative, respectful work environment.
- Proficiency in menu planning, recipe standardization, food costing, and portion control to maintain quality and profitability.
- Thorough understanding of food safety, hygiene, and kitchen health regulations, with a track record of maintaining high compliance standards.
- Ability to work efficiently in a high-volume, family-friendly restaurant setting, with strong time management and organizational skills.
- Experience training and mentoring junior chefs and support staff, including performance feedback and skills development.
- Effective communication skills for coordinating with management, front-of-house staff, and suppliers.
- Prior experience as an Executive Chef, Head Chef, or Senior Sous Chef in an Indian or multi-cuisine restaurant environment.
- Culinary qualification or formal chef training is beneficial; equivalent experience will be considered.
- Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
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