Chef
South Asian (Indian) Restaurant Work tasks: Take complete ownership of kitchen operations, leading a high-performance culinary team with strict standards for discipline, consistency, and execution. • Oversee mise-en-place, portioning, prep systems, and plating to ensure service runs with precision. • Independently develop and cost seasonal, innovative menus that align with brand positioning and profitability goals—using data-driven methods and customer insights. • Produce fully standardised recipe documentation with precise yields, allergen coding, plating guides, and operational SOPs for every dish. • Lead advanced training programs to upskill team members in South Asian culinary techniques—emphasising regional authenticity, precision, and modern application. • Conduct regular internal hygiene audits and enforce uncompromising adherence to HACCP and Estonian food safety protocols, preparing the kitchen for external inspection readiness at all times. • Drive R&D for new-age street food concepts that fuse authenticity with premium presentation and scalable execution, while monitoring global South Asian food trends. • Collaborate closely with the Restaurant Manager on pricing strategy, menu engineering, stock audits, and waste control, ensuring optimal gross profit margins across all product lines. • Maintain complete control in high-pressure situations, managing service flow, unexpected shortages, and custom dietary requests without compromising quality or customer experience. • Oversee allergen management, staff training on dietary protocols, and implementation of kitchen systems for handling vegan, gluten-free, and other special diets with full traceability and accuracy. We offer: As a valued member of our leadership team, you’ll enjoy a supportive and people-first work environment, along with the following benefits: • Paid time off, including your birthday and additional leave for personal milestones such as a child’s first school day or marriage. • A welcoming workspace with snacks, drinks, and free meals provided during shifts. • 25% staff discount when dining with up to two guests (food only). Other requirements: Must have the right to work in Estonia or any EU country and be willing to relocate to Tallinn if currently based in another European location. • Minimum 5 years in a Head Chef role within a high-volume or high-standard restaurant, with hands-on expertise in cuisine from the Indian subcontinent and strong knowledge of modern street food trends and culinary transformations across the region. • Strong commercial awareness, combining kitchen financial management with a solid understanding of food marketing and menu promotion to support brand-led product launches. • Proven track record of successfully opening or pre-launching restaurant kitchens, including setup of workflows, staffing, supplier onboarding, and operational readiness. • Working knowledge of HACCP guidelines and food safety protocols is expected. • A working level of English is required for communication with local staff and management. Knowledge of another regional language (e.g., Hindi, Urdu, Punjabi) is advantageous. • Ability to remain calm and decisive during peak service or operational challenges. Option to work from home: No
Chef (5 years)