About Royal India Restobar
Established in 2016, Royal India Restobar is a premier fine dining restaurant renowned for its authentic flavours, exceptional service, and vibrant ambiance. We are currently looking for talented cooks/chefs to join our dynamic team in Australia. If you are passionate about culinary excellence and eager to be part of a thriving team, explore this opportunity.
Shivgeeta Pty Ltd
Royal India Restobar is a distinguished Indian restaurant committed to offering an unparalleled journey into the world of authentic Indian flavors. Renowned for its dedication to preserving India’s culinary heritage, the restaurant combines traditional recipes with a modern Australian twist, ensuring an exceptional dining experience. We craft dishes that highlight diverse regional cuisines of India using the finest locally sourced and imported ingredients. Our inviting ambiance and attentive service make it a destination for family gatherings, romantic dinners, or casual meetups. We also cater to special occasions and events with bespoke menus that reflect Indian hospitality.
Responsibilities
- 1. Food Preparation: Prepare and cook traditional Indian dishes; chop vegetables, cut meat, and prepare sauces and marinades; create spice blends and ensure proper seasoning; prepare curries, rice, bread (naan or roti), and tandoori dishes.
- 2. Maintaining Hygiene and Cleanliness: Maintain a clean and organized kitchen environment; adhere to safety and health regulations; clean cooking equipment, utensils, and workstations; ensure proper storage and rotation of ingredients to minimize waste; monitor stock levels and communicate with suppliers to ensure the availability of fresh ingredients; prepare shopping lists and manage kitchen supplies; use techniques such as sautéing, frying, grilling, and slow-cooking; manage the tandoor for naan, tandoori chicken, and other grilled items; ensure consistency in taste, presentation, and portion sizes; suggest innovations to improve food quality.
- 3. Managing Inventory: Ensure proper storage and rotation of ingredients; monitor stock levels and communicate with suppliers; prepare shopping lists and manage kitchen supplies.
- 4. Cooking Techniques: Use cooking techniques like sautéing, frying, grilling, and slow-cooking; manage the tandoor; ensure consistency in taste, presentation, and portion sizes; suggest commercially viable ideas to improve quality.
- 5. Customer Service and Feedback: Ensure timely preparation of orders; communicate with front-of-house staff to ensure dishes are served promptly and to customer specifications.
- 6. Managing Special Requests: Handle dietary requirements (vegetarian, non-vegetarian, vegan, gluten-free, allergies); adjust spice levels per customer preferences.
- 7. Cost Control and Budgeting: Monitor food costs and help control wastage.
- 8. Team Management: Supervise and lead kitchen staff (sous chefs, line cooks, prep cooks); train new staff on techniques, recipes, and kitchen operations.
- 9. Health & Safety Compliance: Ensure kitchen follows local health and safety regulations; ensure staff wear appropriate attire and follow sanitation practices.
- 10. Creating Special Promotions: Collaborate with management to design promotions or seasonal menus; participate in food festivals, events, and other promotional activities.
Qualifications & Experience
- Minimum Certificate III in Commercial Cookery/Asian cookery/catering operations or relevant study.
- Minimum one year experience as a Cook/Chef.
- Knowledge of food safety regulations.
- Ability to work in a fast-paced environment.
- Excellent communication skills.
Benefits
- Competitive salary plus superannuation
- Opportunities for career advancement and skills development
- A collaborative and supportive work environment
- Flexible work arrangements for a balanced lifestyle
Salary
Salary: $77,000–$80,000
Job Details
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