Role Overview - Chef

Responsible for preparing and presenting Indian dishes, coordinating kitchen operations and maintaining food quality, consistency and hygiene standards.

Key Responsibilities – Chef

• Plan and organise daily food preparation and cooking according to menu and service requirements. 
• Prepare and cook a variety of Indian dishes, including curries, rice, breads, tandoori items and appetisers. 
•  Use a range of cooking techniques and commercial kitchen equipment.  
• Ensure dishes are prepared according to recipes, portion standards and quality requirements. 
• Assist with menu planning, daily specials and development of new dishes. 
• Coordinate kitchen preparation and cooking activities during busy service periods. 
• Monitor ingredient quality, freshness, portion control and food presentation. 
• Support with stock ordering, receiving, storage and rotation to minimise wastage. 
• Train and guide junior kitchen staff in food preparation and cooking procedures. 
• Maintain food safety, hygiene, cleanliness and workplace health and safety standards. 

Skills & Experience – Chef

• Certificate IV in Commercial Cookery and/or Diploma of Hospitality Management, or equivalent. 
• Minimum 3 years of relevant commercial kitchen experience. 
• Strong knowledge of Indian cuisine, cooking techniques and kitchen operations. 
• Good knowledge of food safety and hygiene requirements. 
• Ability to manage food preparation and maintain quality during busy service. 
• Good leadership, organisational and teamwork skills. 

Role Overview - Cook

Responsible for preparing and cooking Indian menu items while maintaining consistent food quality and kitchen hygiene.

Key Responsibilities – Cook

• Prepare and cook Indian dishes including curries, rice, breads, tandoori items and appetisers. 
• Prepare ingredients by washing, cutting, chopping, marinating, seasoning and portioning. 
• Prepare sauces, gravies, marinades and other ingredients for daily service. 
• Follow recipes and portion standards to maintain consistent taste and quality. 
• Use commercial kitchen equipment and appropriate cooking methods. 
• Assist with daily food preparation and cooking during busy service periods. 
• Check the quality and freshness of ingredients before use. 
• Assist with receiving, storing and rotating food supplies. 
•  Maintain clean, organised and hygienic work areas. 
• Follow food safety, hygiene and workplace health and safety requirements. 

Skills & Experience – Cook

• Certificate IV in Commercial Cookery, or relevant qualification. 
• Minimum 3 years of relevant commercial kitchen experience. 
• Experience preparing and cooking Indian dishes. 
• Good knowledge of food preparation, cooking techniques and kitchen hygiene. 
• Ability to work efficiently in a fast-paced kitchen. 
• Ability to follow recipes, portion requirements and instructions. 
• Good teamwork and time management skills. 

What We Offer

• Full-time employment.
• Competitive salary based on skills and experience.
• Supportive and professional kitchen environment.
• Opportunity to further develop culinary skills and experience.

How to Apply

Please submit your current resume and a brief cover letter outlining your relevant qualifications and experience. Only shortlisted applicants will be contacted for an interview.