The bar area at Shoreditch Bombay Cafe

Shoreditch

The bar entrance at our Kings Cross restaurant

King's Cross

The saloon bar at our Bombay Cafe in Carnaby

Carnaby

Front of house at Dishoom Covent Garden

Covent Garden

Sarune

“When I came for the interview and trial everybody was so nice, natural and friendly. I was sold from the first minute.”

I joined Dishoomas a waitress in 2012. Before I started at Dishoom I used to work in a small Israeli restaurant. When I came for the interview and trial here everybody was so nice, natural and friendly. I was sold from the first minute.

The list of the training I’ve had is endless: management training, food hygiene, health and safety, fire warden, first aid, state of mind training… Not to mention all the wine, beer and food training.

First of all I was promoted to head waitress, then after six months I started doing supervisor shifts, then became a full-time manager. This year I got promoted to Assistant General Manager.

Dishoom has always given me all the tools, it’s been up to me how I use them. I took in all the training like a sponge – thanks for trusting in me.

The best thing about working here is the people: the regular guests, the runner who brings back  sweets from a holiday in France, the host with the new glasses or waiter who made a mistake and looks at you with puppy dog eyes, it’s all about them.

My biggest achievement in Dishoom is to be where I am now; the manager who everybody trusts will help if needed. I’ll give the answer, or give guidance on how to find the answer – I will always be there for our team and guests.

I joined Dishoom as a waitress in 2012. First of all I was promoted to head waitress, then after six months I started doing supervisor shifts, then became a full-time manager. This year I got promoted to Assistant General Manager.The list of the training I’ve had is endless: management training, food hygiene, health and safety, fire warden, first aid, state of mind training. Not to mention all the wine, beer and food training. Dishoom has always given me all the tools, it’s been up to me how I use them.

Sohan

“I started with Dishoom as a Tandoor Chef and have had three promotions in six years. Now I’m a sous chef.”

Before joining Dishoom in 2010 as a Tandoor Chef I did a three-year diploma in hotel management, and worked as a chef at some of the well-known five-star hotels in India.

I’ve done a lot of training in my six years with Dishoom, including management and state of mind training. This has meant I’ve been promoted three times: to a chef de partie, junior sous chef and now a sous chef.

Dishoom is a big name nowadays and working as part of the senior management team is a really great opportunity. The company is growing and its people are growing too; getting opportunities to develop themselves.

The best thing about working here is that Dishoom is a family, not a work place. My biggest achievement is handling Dishoom’s biggest restaurant, Dishoom King’s Cross.

Before joining Dishoom in 2010 as a Tandoor Chef I did a three-year diploma in hotel management. And worked as a chef at some of the well-known five-star hotels in India. Dishoom is a big name nowadays and working as part of the senior management team is a really great opportunity. The company is growing and its people are growing too; getting opportunities to develop themselves. I’ve been promoted three times: to a chef de partie, junior sous chef and now a sous chef.

Salim

“Every day when I come into work and see our team working together with lots of laughter and jokes, I'm proud.”

Before joining Dishoom in 2011 I was in charge of a kitchen in south India – I used to cook fish fresh from the sea. I met my wife there and we decided to move to England – swapping the beaches of south India for London life.

I joined Dishoom as a kitchen porter – I applied as a chef but there were no vacancies. I was quickly given the opportunity to show what I could do as a chef and was promoted to head kitchen porter, then to commis chef, then senior curry chef and I’m now in charge of the curry section.

I’ve been given some great opportunities at Dishoom and in return I always give 100%. I love how we look after the guests and it’s great for me if I make someone happy with the food I cook for them; I feel so proud. The people here really help each other out – it’s a pleasure to work here.

Every day when I come into work and see our team working together with lots of laughter and jokes, I’m proud of our achievements. We cook for hundreds of people and help them leave happy, and full.

Before moving to London in 2011 I was in charge of a kitchen in south India. I joined Dishoom as a kitchen porter and was quickly given the opportunity to show what I could do as a chef.  I’m now in charge of the curry section. I love how we look after the guests and it’s great for me if I make someone happy with the food I cook for them; I feel so proud. The people here really help each other out – it’s a pleasure to work here.

Vince

“I started as a food runner and have been promoted five times in four years. I’m a floor manager now.”

Before starting my Dishoom career, I was a freelance filmmaker in London. It was a fun and exciting job that threw me on many amazing adventures, but didn’t offer much for a stable lifestyle. While in the field, I had dreams of creating my own business, and that was one of the reasons I decided to join Dishoom.

I joined as a food runner, two weeks after Dishoom Shoreditch opened, around October 2012.

Dishoom helped me learn in an industry I was ignorant about. I had never worked in a restaurant before, and it was an awesome experience to move up the company and continually grow my knowledge base.

Aside from the technical aspects of learning, Dishoom is also a place where you are immersed in story and creativity. I cannot imagine working anywhere else, especially with my own dreams and aspirations. It’s a place that unlocks your thoughts and pushes you in directions you wouldn’t think of going.

I’ve been promoted five times in four years working at Dishoom. From a food runner to an expeditor, then to a waiter, head waiter, to a supervisor and now manager.

Dishoom gave me the chance to start my own business. In four years working at Dishoom, I have built a comic book company with three individual series. This was all done with the learning and support my Dishoom family gave to me.

I remember how the whole team would be so excited about what I was doing, even if it was something small at the time. But it was this positivity that kept me going, bringing me to where I am today.

There are so many great aspects about working at Dishoom. Aside from working in one of the most beautiful restaurants in London, filled with its own history and stories, it’s the people that really make working here special.

We are a community of people who love what they do and care for each other. Coming in and seeing all the smiling faces always puts a step in my day.

My biggest achievement working at Dishoom has been growing to understand who I am and what I want to do. Dishoom has given me goals and direction.

I had never worked in a restaurant before, and it’s been an awesome experience to move up the company and continually grow my knowledge base. Dishoom has given me goals and direction: I’ve been promoted five times in four years. It’s also a place where you are immersed in story and creativity. I cannot imagine working anywhere else. It’s a place that unlocks your thoughts and pushes you in directions you wouldn’t think of going.

Hope

"It was a completely new experience working in Babu House (our head office). I love how hard working and passionate everyone is!"

I joined the Dishoom family in early 2016, as a host in the King’s Cross café. I was really excited to start as I had heard great things about working for Dishoom and I was fascinated by its culture.

My first week was filled with training, tastings and art tours – it was great! I loved the art tours, it was a great way to learn more about the history of Irani cafes, the artwork and beautiful photographs we have on our café’s walls.

After 4 months of working as a host, I was promoted to a head host position and was fortunate enough to go on a 7-month management training course. I was also given the opportunity to work with the reservations team to broaden my knowledge as a host and give me insight into what life was like at Babu House (our head office).  Through mentoring and training I eventually transitioned into a full-time role in our reservations team.

It was a completely new experience working in Babu House, and I love how hard working and passionate everyone is! When I saw a Babu House-walli (office assistant) role advertised I had to apply. I knew this would be a fantastic opportunity for me. I am really looking forward to starting my new role and chapter with Dishoom.

There are many amazing perks that come with working here – amazing team parties, loads of benefits and great staff discounts across the cafés. I think the best thing for me has been the constant support from my colleagues and managers who have encouraged me to go further. And the friends I have made along the way.

When I saw a Babu House-walli (office assistant) role advertised I had to apply. I knew this would be a fantastic opportunity for me. It was a completely new experience working in Babu House, and I love how hard working and passionate everyone is! My first week was filled with training, tastings and art tours – it was great! I loved the art tours, it was a great way to learn more about the history of Irani cafes, the artwork and beautiful photographs we have on our café’s walls.

Bence

“Dishoom looks after us in every way. Helpful, nice team, everyone on the same level, we don't make differences between each other. I’m proud to be here.”

I joined Dishoom in 2013 as a food runner. Before I worked in casinos, and was a breakfast chef in a patisserie.

I’ve had lots of training. I started with a menu in my hand and learnt what dishes we used to have. Then I became a bartender for two weeks, where I learnt more about drinks. Then I became a waiter and head waiter where I learnt more about food and ingredients. I’ve also done management training.

I started as a food runner, got an expeditor position after six months, then waiter for a year, head waiter / supervisor for nine months, and now floor manager.

Dishoom looks after us in every way. Helpful, nice team, everyone on the same level, we don’t make differences between each other. I’m proud to be here.

My biggest achievement working at Dishoom was winning an award at Christmas for being the most supportive team member.

I joined Dishoom in 2013 as a food runner. I got an expeditor position after six months, then waiter for a year, head waiter / supervisor for nine months, and now floor manager. Dishoom looks after us in every way. My biggest achievement working here was winning an award at Christmas for most supportive team member.

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OUR AWARDS

Caterer People Awards Winner Learning & Development 2016

Caterer People Awards

Winner Learning & Development

2016

Good Food Guide Best Small Restaurant Group 2016

Good Food Guide

Best Small Restaurant Group

2016

The Sunday Times #36 Best Company To Work For 2017

The Sunday Times

#36 Best Company To Work For

2017

TimeOut Love London Top Neighbourhood Restaurant 2016

TimeOut Love London

Top Neighbourhood Restaurant

2016

BII SCOTLAND Best Operator for Training 2017

BII SCOTLAND

Best Operator for Training

2017