Required Years of Experience
0-1 years
Job Details
Junoon recieved 1 Michelin Star from 2012-2019 before closing in 2020 and relocating. Chef Akshay Bhardwaj was the first Indian chef to be awarded "Forbes 30 under 30". He utllizes global techniques and local produce to create his vision of Modern Indian cuisine.
Located in the Flatiron District next to Madison Square Park, Junoon is looking for savory line cooks with the following traits:
- can work well with others
- can work in a busy kitchen environment but keep a clean station and attention to detail
- cooks will be expected to own their own knives and tools.
We are working with local farms and focus on seasonally driven menus representing Indian cuisine. We have a small team, and are looking for cooks who want to learn to become more than just cooks.
Skill we offer to help our cooks devlop on:
- Food purchasing/recieving
- Menu development and costing
- Special events management
- The opportunity to learn kebabs and breads from scratch on the tandoor oven
- The opportunity to learn traditional Indan curries and spice blends from scratch
- Fine dining plating techniques & molecular gastronomy featured on our Chef's Tasting Menu
Benefits:
-Dining Program: All employees are given a 30% dining discount when they dine with us- making dining with us a reality.
Compensation to be discussed after interview/trail.
We thank you in advance for your resume and inquiry.
*DO NOT NEED TO HAVE EXPERIENCE IN INDIAN CUISINE TO APPLY FOR JOB*
Compensation Details
Compensation: Hourly ($15.00 - $22.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Advanced Knife Skills
Teamwork
Basic Knife Skills
Adaptability to Fast Paced Environments
Organization
Portioning
Attention to Cleanliness and Hygiene
Self Sufficiency in Tools and Equipment
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Fine Dining
Junoon, “passion” in Hindi, delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj, inspired to share his love for the food and culture of his native India, assembled a talented team to create a world-class restaurant that would re-define how Indian cuisine is presented on the international gastronomic stage. Junoon is the recipient of a prestigious Michelin star the year it opened and has earned the same coveted award 8 years in a row. The team shares a vision of the future for Indian cuisine, an endeavor to improve the purest traditional and regional cuisines, while simultaneously creating innovative, modern dishes and interpretation. Our passion is a contemporary restaurant offering dining experiences to satisfy all aspects of fine cuisine, in a vibrant and trendsetting ambience. Junoon is a place of gathering, a place of celebration, a place for business and a place for pleasure.
About our Chef:
Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.
Awards / Distinctions
202320222021
20192018201720162020
