Laxmi Narayan Enterprise Pty Ltd t/a Grand Bavarchi Restaurant & Banquet Hall is an authentic Indian restaurant in Parramatta, dedicated to bringing the true flavours of India to Australia. Inspired by India’s rich culinary traditions, we serve a diverse menu that represents regional Indian cuisine prepared with care and precision.

With over 15 years of experience in Indian kitchens across Australia, our head chef blends traditional recipes with modern techniques to deliver consistently exceptional Indian food. From flavourful curries and freshly baked breads to signature tandoor dishes, every meal reflects our commitment to quality and authenticity.

At Grand Bavarchi, we offer a warm and welcoming dining experience for families, friends, and food lovers. Whether you’re dining in, celebrating a special occasion, or hosting an event, our restaurant provides the perfect setting for memorable moments.

We also offer a spacious banquet hall in Parramatta, ideal for weddings, birthday celebrations, corporate events, and private functions. With customised menus and attentive service, Grand Bavarchi is your destination for authentic Indian dining and events.

We looking for two professional Chef's who will be responsible for preparing and cooking high-quality meals while maintaining excellent food presentation and kitchen hygiene standards. The role includes menu preparation, food handling, stock control, coordinating kitchen operations, and ensuring customer satisfaction through consistent quality and efficient service.

Benefits

• Competitive salary package with opportunities for career growth and development.
• Opportunity to work in a professional and supportive team environment.
• Hands-on experience with authentic cooking techniques and specialised cuisine preparation.
• Ongoing training and skill development opportunities.
• Stable, long-term employment with career progression prospects.
• Exposure to fast-paced kitchen operations and menu development.
• Opportunity to lead and mentor junior kitchen staff.
• Staff meals and employee discounts where applicable.
• Supportive management focused on professional growth and workplace excellence.
• Opportunity to contribute creatively to menu planning and recipe development.

Task & responsibilities

• Planning menus, estimating food and labour costs, and ordering food supplies to ensure efficient kitchen operations.
• Analysing recipes and calculating menu pricing based on food costs, labour expenses, and operational overheads.
• Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.
• Liaising with Managers, Dietitians, kitchen staff, and front-of-house teams regarding food preparation and service requirements.
• Collaborating with team members to develop recipes and menus, considering seasonal ingredient availability and customer demand.
• Demonstrating specialised cooking techniques and providing guidance on Tandoor cooking procedures.
• Preparing and cooking a variety of dishes using traditional Tandoor methods.
• Supervising and coordinating cooks and kitchen staff involved in food preparation activities.
• Explaining, implementing, and maintaining food safety and hygiene standards in compliance with regulations.
• Assisting with the recruitment and hiring of cooks and other kitchen personnel.
• Delivering effective training and ongoing support to the Tandoor kitchen team.
• Determining food preparation schedules and staffing requirements to ensure the timely and efficient delivery of food services.

Qualification & experience

• Relevant qualification in Commercial Cookery or a related field (Certificate IV in Kitchen Management or higher preferred).
• Minimum 1–2 years of experience in a similar Chef or Tandoor Chef role.
• Strong knowledge of food preparation, kitchen operations, and hygiene regulations.
• Experience in preparing and cooking dishes using traditional Tandoor techniques.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong organisational and time management skills.
• Excellent communication and teamwork abilities.
• Ability to supervise, train, and motivate kitchen staff.
• Knowledge of stock control, food costing, and menu planning.
• Commitment to maintaining high standards of food quality and customer service.