Sri Dwaraka is the premier destination for food enthusiasts, and we make strenuous efforts to offer top-notch service. We prepare all our foods from natural ingredients. We take pride in being recognised as the best South Indian Restaurant in Melbourne and exceeding the customers' expectations. 

We are looking for a Chef who understands Indian cuisine, especially South Indian and has ability to create dishes blending traditional cuisine with contemporary foods. In your new role you will be responsible for managing and training the kitchen brigade to deliver great food to all guests. You will be required to assist cooks in managing day to day kitchen operations whilst maintaining cost controls in line with the budget. You will be passionate about food, hands-on, work hard to achieve high-quality products and services. This position is available at our both Clayton and Burwood locations. You should be able to work in both the locations.

Benefits

Salary range: $80,000 - $90,000 per Annum + Superannuation.

Task & responsibilities

• You must be skilled in all categories of Indian cuisine including vegetarian, non-vegetarian, sweets and other traditional assorted snacks. 
• Managing food cost & payroll cost controls to contribute to food and beverage revenue.
• Developing new recipes that are aligned with the Indian cuisine. 
• Directing the preparation, seasoning, and cooking of items from the menu. 
• Modifying the restaurant’s menu based on seasonal food trends and food material costs. 
• Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food. 
• Maintaining and inspecting kitchen equipment and utensils, recommending repairs or replacements as required. 
• Examining all deliveries to ensure quality and product consistency. 
• Knowledgeable in correct storage and handling methods, developing inventory control measures, ensuring correct wastage practices and coordinating stocktakes
• Maintaining and monitoring standards for food storage, rotation, quality and appearance. 
• Demonstrate a working understanding of food, hygiene and safety principles, ensuring compliance at all times. 
• Support training, assessment and coaching of the culinary team.

Qualification & experience

• Ideally, you’ll have a formal qualification and one year experience or 3 years of commercial experience are required. 
• Excellent record of kitchen management. 
• Ability to work in a fast paced, high volume environment.
• Ability to spot and resolve problems efficiently. 
• Strong communication skills and grace under pressure. 
• Proficient knowledge of Indian cuisine. 
• Expansive awareness of cooking trends and practices.
• Applicants must have full Australian work rights.
• Australian Citizens or Permanent Residents are preferred.