Chef

Job Responsibility: 

Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve, and adjusting orders to meet guests' requests. 

Duties: 

Plan, prepare, and cook a variety of Indian dishes, including curries, tandoori dishes, street food, and Indian vegetarian specialties. 

Prepare guests' orders according to their preferences. 

Innovate and enhance traditional recipes to create an exceptional dining experience. 

Ensure quality control at every stage of preparation, cooking, and plating to maintain consistent taste, texture, and presentation. 

Maintain kitchen hygiene and food safety standards as per Australian regulations. 

Manage stock levels, order ingredients, and minimize food wastage. 

Collaborate with management to create seasonal and special menus. 

Train and supervise kitchen staff, ensuring smooth workflow in a fast-paced environment.

Requirements: 

Minimum 3 years of experience as a Chef specializing in Indian cuisine. 

Strong knowledge of Indian spices and cooking techniques. 

Relevant qualification – Certificate IV in Commercial Cookery, Culinary Arts, or related field (higher qualification preferred). 

Ability to work in a fast-paced kitchen environment. 

Good communication and teamwork skills