Exceptional food. Warm hospitality. Flawless execution.
Join the Team of Oudh 1722
Oudh 1722 is a project rooted in the soul of Awadhi cuisine and the art of genuine hospitality. We transformed a three-story Victorian building into a dining sanctuary where the food defined by the slow-cooked, aromatic traditions of Lucknow is only half the story.
From the moment guests step inside, they should feel the theater of the kitchen and the warmth of a world-class front-of-house team working in perfect harmony. Backed by a Michelin-starred pedigree, we are building an environment that is as intentional as it is elegant. We are looking for people who want to be part of a team where the service feels just as "handmade" and soulful as the food we serve.
Role Overview
Core Responsibilities
- Washing up: Clean pots, pans, cutlery, and plates by hand or by using a commercial dishwasher.
- Cleaning: Sweep and mop floors, wipe down counters, and empty rubbish bins.
- Deliveries: Unload food and cleaning supplies and store them neatly.
- Food prep: Assist chefs with simple tasks like peeling or chopping vegetables when needed.
The Package
- Competitive salary or hourly rate (DOE) including service charge
- 5.6 weeks paid holiday (inclusive of public holidays)
- Staff meals during shifts
- Staff discounts and regular team socials
- Structured training and development
Why Work with Us
- Strong training-focused kitchen environment
- Supportive, professional team culture
- Long-term career development
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Kitchen Porter employer: Culinary Collective
Heard is an exceptional employer that champions culinary excellence and innovation, offering a vibrant work culture where creativity thrives. With unlimited paid holiday and a range of benefits including discounts and complimentary meals, employees are empowered to balance their professional and personal lives while contributing to a rapidly expanding brand. As we prepare for global growth, there are ample opportunities for career advancement and leadership development within our dynamic team.
