Franco Manca

Core Responsibilities Authenticity & Innovation Maintain the authentic flavors of traditional South Indian cuisine while introducing modern and creative twists to the dishes. Research regional recipes, forgotten techniques, and heirloom ingredients to design a menu that stands out. Should excel in traditional South Indian techniques like making perfect dosas, idlis, chutneys, sambars, and traditional sweets. Balance authenticity with innovative flair for an international audience. Innovate while staying rooted in the culinary heritage of South India. Experience in preparing a wide range of South Indian dishes, including lesser-known regional cuisines (e.g., Mangalorean, Chettinad, Udupi, konkan). Recipe Development: Develop and test recipes for new dishes, beverages, and desserts Ensure consistency and reproducibility of recipes Optimize recipes for large-scale production while preserving taste and quality. Ingredient Sourcing: Identify and establish relationships with vendors who provide high-quality, authentic ingredients (e.g., native spices, fresh coconut, tamarind) Experiment with local and organic alternatives for sustainable cooking practices. Team Leadership: Train and mentor kitchen staff on traditional and modern South Indian cooking techniques. Lead the team in handling high-pressure situations during peak service hours. Quality Control: Regularly evaluate the taste, presentation, and portion size of dishes served to maintain consistency and quality. Implement a rigorous process for food safety and hygiene across the kitchen. Menu Customization: Develop custom menus for festivals, corporate events, or seasonal specialties. Innovate within strict dietary restrictions (e.g., vegan, gluten-free versions of classics). Operational Efficiency: Streamline kitchen operations for maximum efficiency without compromising the time-consuming methods traditional South Indian cuisine often requires. Balance cost control and profitability without sacrificing food quality. Brand Reputation: Handle customer feedback constructively to continually improve the menu. Workload & Multitasking: Handle the simultaneous management of kitchen logistics, new menu testing, and staff supervision. Crisis Management: Quickly resolve any issues related to ingredients, kitchen equipment, or unexpected service demands. Handle complaints tactfully and ensure diners leave satisfied. Job Type: Full-time Benefits: Discounted or free food Ability to commute/relocate: Bristol BS34 5JQ: reliably commute or plan to relocate before starting work (preferred) Education: Diploma of Higher Education (preferred) Language: English (preferred) Location: Bristol BS34 5JQ (preferred) Work Location: In person