Chef and/or Cook positions- Curry, Tandoori, Cuisine (sous). These multiple full time permanent positions are available at a busy Indian restaurant located in Mackay QLD (LJ&VA Holdings Pty Ltd T/A Roshni Indian Restaurant – Roshni by Raj). Must have experience in Indian cuisine. Visa sponsorship available for candidates with the right qualifications along with a generous salary package $75,000-$85,000 depending on experience.
“For overseas candidates you must have skill assessment and 5.5 or 6 in each modules in IELTS OR equivalent score in PTE.
Indian Curry Chef/Cook - KEY TASKS
• Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
• Assist in the creation of menus (taking into account food and labour costs),
• Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
• Work with the management and set daily and weekly production levels for the kitchen,
• Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
• Implement and ensure compliance with food hygiene standards and health and safety requirements,
• Check the freshness and quality of ingredients,
• Ensure food prepared in the kitchen is of highest possible standards,
• Be responsible for the supervision and training of any junior kitchen staff,
• Deal with food complaints efficiently,
• Demonstrate strong organisational skills,
• Prepare curries, sauces, entrees, breads, rice and desserts as and when required,
Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience
Tandoori Chef/Cook- KEY TASKS
• Operating a traditional tandoori oven, cooking such items as meat and breads
• Preparing curries, sauces, entrees, rice and desserts as per standard and style set by the Head Chef(s)
• Regulating temperatures of tandoor, ovens, grills, burners/pans and other cooking equipment
• Able to demonstrate a thorough understanding of traditional Northern Indian cuisine including desserts
• Storing food in temperature controlled facilities
• Ensure the correct preparation and presentation standard of the dishes is maintained at all times
• Demonstrating tandoor techniques and cooking procedures to other staff if required
• Checking on food supplies and advising the supervisor of any requirements
• Ensure all the equipment used in section is in good condition and hygienically cleaned before and after use
• Ability to demonstrate strong organisational skills
Qualifications require: Certificate III in Commercial Cookery plus 2 years experience
Indian Cuisine Chef/Cook (sous) - KEY TASKS
• Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
• Assist in the creation of menus (taking into account food and labour costs),
• Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
• Work with the management and set daily and weekly production levels for the kitchen,
• Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
• Implement and ensure compliance with food hygiene standards and health and safety requirements,
• Check the freshness and quality of ingredients,
• Ensure food prepared in the kitchen is of highest possible standards,
• Be responsible for the supervision and training of the junior kitchen staff,
• Deal with food complaints efficiently,
• Demonstrate strong organisational skills
• Preparing curries, sauces, entrees, rice and desserts as per standard and style set by the Head Chef(s)
Qualifications require: Certificate III in Commercial Cookery plus 3 years experience or Certificate IV in Commercial Cookery plus 2 years experience
All positions must complete the Tourism COVID 19 Hygiene Course.