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.

Jimmy

“Dishoom is the best company for genuine care for the team’s well-being and professional progression.”

I have always worked in the service industry, working in various roles with customer service always at the centre of my positions. I discovered Dishoom as a guest and loved the great atmosphere so much that I applied for a job and joined the King’s Cross team in April 2015 as a host.

Dishoom felt like a company where I could flourish. Sharing the values and ethos helped me push myself to perform to my best while enjoying the great family feeling and sense of belonging Dishoom creates.

I went on to become a server and later, the host department manager. With focus, dedication and the right tools given to me, I moved into the server department manager position, where I could round off my knowledge of Dishoom.

I was later promoted to Assistant General Manager at our King’s Cross site, supporting the General Manager and running the site in all aspects. Most recently, I have been given an amazing new opportunity to become a Dishoom Training-Walla.

Dishoom is, in my point of view, the best company in terms of genuine care for the team’s well-being and professional progression. I have been able to give my best and be recognised, encouraged and rewarded for it.

I discovered Dishoom as a guest and loved the great atmosphere so much that I applied for a job. Dishoom felt like a company where I could flourish. I joined as a host, went on to become a Server and later, the Host Department Manager. With focus, dedication and the right tools given to me, I moved into the Server Department Manager position, where I could round off my knowledge of Dishoom. I was later promoted to Assistant General Manager, and most recently, I have been given an amazing new opportunity to become a Dishoom Training-Walla. Dishoom is, in my point of view, the best company in terms of genuine care for the team’s well-being and professional progression. I have been able to give my best and be recognised, encouraged and rewarded for it.

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.

Laura

"Dishoom is a micro world that has taught me the beauty of different cultures, to respect others (in other words ‘Seva’) and above all, be first-class in all I do."

Before Dishoom, I was working as an architect in Italy but I felt that my quality of life was very poor and I didn’t feel like I had any career prospects there.

In March 2015, I started working as a bartender for Dishoom. It was the first time in my life that I felt I had a good salary, a good job and that I was working with good people who believed in me and supported me every single day.

Dishoom has opened a world of opportunities for me and has helped me to flourish. I have been lucky enough to go on various training programmes with our Daru-walla Carl, but also with our suppliers. I’ve been trained in all areas, including coffee, management training, food H&S and even taken part in regular Distillery tours. All of which has allowed me to really grow within my role. Soon after I started at Dishoom, I was promoted to Shift Leader and have most recently been promoted to Batch Burra-walli.

Dishoom is a micro world that has taught me the beauty of different cultures, to respect others (in other words ‘Seva’) and above all, be first-class in all I do.

The best thing about Dishoom is the people. I’ve met my family here. They haven’t just given me a job, but a career. Dishoom recognise the people who work hard and in turn, they reward those who really care about their job and understand what Dishoom is truly about. It’s one of the most amazing things a company can do for their employees.

 

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.

Sapna (better known as Mama – for her constant support, love and compassion for the team)

“The best thing about working at Dishoom, is that you can be yourself.”

Before Dishoom, I worked as a chef in India and I later moved to London to work in a buffet restaurant. I joined Dishoom in October 2012 as a Bakery Chef. Since, I have been given copious amounts of training, from health and safety, Dishoom’ kitchen academy and management training.

Being Bakery Chef allowed me to show off my skills and opened up so many possibilities for me. I have been offered two great promotions, first to junior sous chef and now I’m Quality Assurance and Training chef-walli. All of my hard work was noticed and none of this would’ve been possible without everyone’s support. I honestly couldn’t feel any more fortunate!

For me, the best thing about Dishoom is that I feel so at home here. Dishoom is my family and it never fails to amaze me how much I enjoy coming to work every day. Dishoom is a company who are passionate and exciting. It’s a place where you can speak freely without talking out of turn. Where you can be your truest self.

When I found out that I was pregnant with my first child, I was asked to move to Shoreditch. As expected, there are some risks that come with working in a kitchen when you’re pregnant and to make sure I was as safe as possible, I moved to the Shoreditch restaurant where there was more space for me to work. The team explained that my safety was their priority, and as 80% of my role is standing at the pass and checking the quality of the food, Shoreditch seemed like the safest workplace for me. The team showed great consideration and they pampered me (a bit too much!). I was given regular breaks and everyone was kind enough to check up on me. It was really very lovely.

When I went on maternity leave, I received the most beautiful hamper and vouchers. The team were constantly checking on me and seeing how we were getting on. Arun even offered me a ton of parenting advice, as it was our first!

My biggest achievement since working at Dishoom has got to be my sense of accomplishment. I’ve met my family. I fit in here and I love sharing my happiness with everyone.

I’d like to say a special thank you to Chef Naved, Chef Yash and Chef Arun. Without you, none of it would have been possible.

I joined Dishoom in October 2012 as a Bakery Chef. Since, I have been given copious amounts of training, from health and safety, Dishoom’ kitchen academy and management training. For me, the best thing about Dishoom is that I feel so at home here. Dishoom is my family and it never fails to amaze me how much I enjoy coming to work every day.

When I found out that I was pregnant with my first child, I was asked to move to Shoreditch. The team explained that my safety was their priority, and as 80% of my role is standing at the pass and checking the quality of the food, Shoreditch seemed like the safest workplace for me. The team showed great consideration and they pampered me (a bit too much!). It was really very lovely.

My biggest achievement since working at Dishoom has got to be my sense of accomplishment. I’ve met my family. I fit in here and I love sharing my happiness with everyone.

~

OUR AWARDS

Caterer People Awards Winner 2016, 2017

Caterer People Awards

Winner

2016, 2017

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

ECC Business Award Diversity in Business 2018

ECC Business Award

Diversity in Business

2018

BII SCOTLAND Best Operator for Training 2017

BII SCOTLAND

Best Operator for Training

2017