Job Description POSITION : Chef (Curry/Head Chef) TYPE : Full-time Permanent, HOURS : 38 Hrs Per week LOCATION : Greater Perth Region, WA SALARY : $70 - 75K per annum I Sponsorship Available Our Client is a vibrant dining destination known for its high-quality food, warm hospitality, and lively atmosphere along with a successful catering arm. They take pride in crafting exceptional dishes using fresh ingredients, with a focus on bold flavors and top-tier service. Join our passionate team and be part of a dynamic kitchen that values creativity, excellence, and a love for great food. Job Description: As a Head Curry Chef you will be responsible for delivering top-tier culinary excellence. The ideal candidate will be creative, possess a deep understanding of Indian Curry flavor profiles, and be committed to delivering outstanding food that meets our high standards. Key Responsibilities Indian kitchen experience with Curry preparation Menu Collaboration & Planning : Ability to design creative menus and develop new dishes if required Cost Management : Accurately forecast quantity and cost to ensure smooth and cost-efficient kitchen operations. Inventory Oversight : Manage food supply orders and maintain inventory levels to meet operational needs. Food Preparation : Prepare and cook dishes following menu specifications and recipes, ensuring top-notch quality. Quality Assurance : Monitor dishes throughout preparation and presentation stages to maintain consistency and excellence. Team Coordination : Communicate effectively with Managers, Dietitians, kitchen, and waitstaff to address any service or food preparation concerns. Skill Development : Demonstrate advanced cooking techniques and guide team members on best practices in the kitchen. Food Safety Compliance : Enforce strict hygiene and food safety regulations, ensuring a clean and compliant work environment. Staff Training : Lead the training and development of kitchen staff, fostering growth and ensuring a high standard of competence. Waste Management : Utilize freezing and preservation techniques to manage inventory effectively and minimize waste. Requirements Requirements AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV Minimum 3 years of demonstrated experience in a Chef, ideally within a comparable restaurant. Proven experience as a Chef, preferably in a fast-paced Indian restaurant environment. Ability to work well in a team under pressure.