The Chef will be responsible for preparing high-quality dishes, ensuring consistency in taste and presentation, managing kitchen operations, and maintaining food safety compliance.
Key Responsibilities
Plan, prepare and cook a wide range of Indian cuisine menu items—including curries, tandoori dishes, biryanis, breads and accompaniments—to a high level of quality and consistency
Assist with menu development, new recipe creation and seasonal or festival-themed specials reflective of Indian culinary traditions
Oversee daily kitchen operations including preparation, cooking, plating and service coordination
Ensure strict compliance with food safety, hygiene, allergen management and OH&S standards
Monitor stock levels, conduct regular inventory checks and manage procurement of ingredients, spices and supplies
Maintain effective cost-control measures including portioning, waste reduction and supplier negotiation
Train, mentor and supervise junior kitchen staff, ensuring adherence to recipes, techniques and quality standards
Work closely with the Restaurant Manager and front-of-house team to ensure smooth, efficient service during peak periods
Maintain a high standard of cleanliness, organisation and workflow efficiency across all kitchen sections including tandoor, curry, grill and prep stations
Requirements
Minimum 3 years full-time commercial cookery experience
Certificate IV in Commercial Cookery or equivalent qualification
Strong knowledge of food preparation, cooking techniques and kitchen operations
Proven ability to work in a fast-paced environment with high attention to detail
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