Premier International Business Pty Ltd T/A Fawkner Kebab House
Employer: Premier International Business Pty Ltd trading as Fawkner Kebab House
Location: 50 Bonwick Street, Fawkner VIC 3060
Employment type: Full time
Fawkner Kebab House is seeking a skilled Full-time Chef and Full-time Cook to join our kitchen team. These are separate positions specialising in the preparation of Pakistani and Indian cuisine, including traditional curries, biryani, pulao, charcoal-grilled meats and freshly prepared breads.
Applicants should demonstrate practical commercial-kitchen experience, consistent food quality and sound food-safety practices.
How to apply
Apply through the platform of this advertisement by providing:
- Your current resume.
- A brief cover letter identifying whether you are applying for the Chef or Cook position.
- Details of your relevant qualifications, employment experience and experience preparing Pakistani and Indian cuisine.
Benefits
Position 1: Chef
Annual base salary: AUD 79,423 - 90,000, plus superannuation, depending on relevant skills, qualifications and experience.
Position 2: Cook
Annual base salary: AUD 79,423 - 90,000, plus superannuation, depending on relevant skills, qualifications and experience.
Remuneration and employment conditions
The advertised amounts are annual base salaries. Superannuation is payable in addition. Employment conditions and applicable entitlements will comply with Australian workplace laws and the relevant industrial instrument.
Task & responsibilities
Position 1: Chef
Key responsibilities
- Plan and review Pakistani and Indian menu dishes, recipes and preparation schedules in consultation with management.
- Estimate food quantities and food and labour costs, organise ingredient orders, and control stock usage and wastage.
- Prepare and cook dishes such as karahi, korma, butter chicken, nihari, daal, biryani and pulao, together with charcoal BBQ dishes and traditional breads.
- Check food quality throughout preparation, cooking and presentation, maintaining consistent flavour, texture, portion sizes and appearance.
- Coordinate kitchen preparation and service, discussing food-preparation requirements and resolving problems with management, kitchen staff and front-of-house staff.
- Demonstrate cooking techniques, guide kitchen staff and provide practical training in recipes, preparation methods and presentation standards.
- Explain and enforce food-hygiene procedures, including safe handling, temperature control, storage, cooling, reheating and allergen management.
Position 2: Cook
Key responsibilities
- Inspect ingredients for freshness and quality, and prepare meat, poultry, fish, vegetables, rice, lentils and other ingredients for cooking.
- Prepare spice mixtures, marinades, curry bases, gravies and accompaniments according to established recipes.
- Cook and season Pakistani and Indian curries, biryani, pulao, tikka, seekh kebabs and other menu dishes.
- Prepare dough and cook naan, roti and paratha using appropriate tandoor, oven or pan methods.
- Regulate cooking-equipment temperatures and monitor cooking times to achieve safe, consistent results.
- Portion and plate meals, adding sauces, gravies, garnishes and accompaniments according to presentation standards.
- Store ingredients and prepared food in appropriate temperature-controlled conditions, following labelling, stock-rotation, cooling and reheating procedures.
- Prepare meals for communicated dietary requirements, follow allergen-control instructions, and maintain clean and hygienic equipment and work areas.
Qualification & experience
Position 1: Chef
Required skills and capabilities
- Demonstrated ability to prepare a range of Pakistani and Indian dishes in a commercial kitchen.
- Strong understanding of spices, seasoning and flavour balance, including the preparation of curry bases, gravies, marinades and spice blends from individual ingredients.
- Proficiency in slow-cooked meat and lentil dishes, biryani and pulao preparation, charcoal grilling and tandoor cooking.
- Practical skills in preparing dough and producing naan, roti and paratha using suitable cooking methods.
- Ability to develop consistent recipes, calculate ingredient quantities and adapt production to anticipated customer demand.
- Sound food-costing, portion-control, stock-management and waste-reduction skills.
- Ability to organise preparation tasks, guide other kitchen staff and maintain quality during busy service periods.
- Clear communication, attention to detail and the ability to respond appropriately to dietary requirements and allergen enquiries.
Qualifications and experience
- A relevant AQF Diploma, Advanced Diploma or associate degree in culinary arts, commercial cookery or hospitality management with a cookery specialisation, or an equivalent overseas qualification, plus at least one year of relevant experience as a Chef. Alternatively, applicants without a relevant formal qualification must have at least three years of relevant experience as a Chef.
Position 2: Cook
Required skills and capabilities
- Demonstrated hands-on experience preparing Pakistani and Indian food in a commercial kitchen.
- Ability to follow recipes, measure ingredients accurately and maintain consistent seasoning, texture and portion sizes.
- Practical knowledge of spice preparation, meat marination, curry cooking, rice preparation and traditional bread-making.
- Competence in using commercial grills, tandoors, ovens and other cooking equipment safely.
- Sound knife skills and the ability to prepare ingredients efficiently while minimising waste.
- Ability to manage several dishes at different cooking stages and coordinate their completion during service.
- Knowledge of safe food temperatures, cross-contamination prevention, allergen handling and stock rotation.
- Ability to follow kitchen instructions, communicate preparation needs and work reliably as part of a team.
Qualifications and experience
- An AQF Certificate IV in Commercial Cookery or Kitchen Management, or a Certificate III in Commercial Cookery with at least two years of on-the-job training, or an equivalent overseas qualification, plus at least one year of relevant experience as a Cook. Alternatively, applicants without a relevant formal qualification must have at least three years of relevant experience as a Cook.
