Ramthakur Pty Ltd
Chef/Cook
Hospitality & Tourism / Chefs/Cooks
Posted 04/09/2025
Closes 04/10/2025
Dubbo, 2830, New South Wales
Full time
$77,000 - $85,000 Annual
1. Food Preparation:
- Prepare and cook traditional Indian dishes
- Chop vegetables, cut meat, and prepare sauces and marinades.
- Create spice blends and ensure proper seasoning for each dish.
- Prepare a variety of curries, rice, bread (like naan or roti), and tandoori dishes.
2. Maintaining Hygiene and Cleanliness:
- Maintain a clean and organized kitchen environment.
- Adhere to safety and health regulations, ensuring food safety practices are followed.
- Clean cooking equipment, utensils, and workstations.
3. Managing Inventory:
- Ensure proper storage and rotation of ingredients to minimize waste.
- Monitor stock levels and communicate with suppliers to ensure the availability of fresh ingredients.
- Prepare shopping lists and manage kitchen supplies.
4. Cooking Techniques:
- Use various cooking techniques like sautéing, frying, grilling, and slow-cooking to prepare dishes.
- Manage the tandoor (clay oven) for cooking items like naan, tandoori chicken, and other grilled specialties.
- Ensure consistency in taste, presentation, and portion sizes.
- Suggest innovation and commercially viable ideas to improve food quality.
5. Customer Service and Feedback:
- Ensure timely preparation of orders to meet customer demand.
- Communicate with front-of-house staff to ensure dishes are served promptly and according to customer specifications.
6. Managing Special Requests:
- Handle special dietary requirements, such as vegetarian, non-vegetarian, vegan, gluten-free, or allergy-sensitive dishes.
- Adjust spice levels according to customer preferences.
7. Cost Control and Budgeting: - Monitor food costs and help in controlling wastage.
8. Team Management
- Supervise and lead a team of kitchen staff, including sous chefs, line cooks, and prep cooks.
- Train new staff on cooking techniques, recipes, and kitchen operations.
9. Health & Safety Compliance
- Ensure that the kitchen follows all local health and safety regulations.
- Ensure all kitchen staff wear appropriate attire and follow sanitation practices.
10. Creating Special Promotions
- Work with the management team to design special promotions or seasonal menu items.
- Participate in food festivals, events, and other promotional activities to showcase the restaurant’s Indian cuisine.
Benefits
Competitive salary plus superannuation
Opportunities for career advancement and skills development.
A collaborative and Supportive work environment
Flexible work arrangements for a balanced lifestyle
Task & responsibilities
Task & responsibilities
1. Food Preparation:
- Prepare and cook traditional Indian dishes
- Chop vegetables, cut meat, and prepare sauces and marinades.
- Create spice blends and ensure proper seasoning for each dish.
- Prepare a variety of curries, rice, bread (like naan or roti), and tandoori dishes.
2. Maintaining Hygiene and Cleanliness:
- Maintain a clean and organized kitchen environment.
- Adhere to safety and health regulations, ensuring food safety practices are followed.
- Clean cooking equipment, utensils, and workstations.
3. Managing Inventory:
- Ensure proper storage and rotation of ingredients to minimize waste.
- Monitor stock levels and communicate with suppliers to ensure the availability of fresh ingredients.
- Prepare shopping lists and manage kitchen supplies.
4. Cooking Techniques:
- Use various cooking techniques like sautéing, frying, grilling, and slow-cooking to prepare dishes.
- Manage the tandoor (clay oven) for cooking items like naan, tandoori chicken, and other grilled specialties.
- Ensure consistency in taste, presentation, and portion sizes.
- Suggest innovation and commercially viable ideas to improve food quality.
5. Customer Service and Feedback:
- Ensure timely preparation of orders to meet customer demand.
- Communicate with front-of-house staff to ensure dishes are served promptly and according to customer specifications.
6. Managing Special Requests:
- Handle special dietary requirements, such as vegetarian, non-vegetarian, vegan, gluten-free, or allergy-sensitive dishes.
- Adjust spice levels according to customer preferences.
7. Cost Control and Budgeting: - Monitor food costs and help in controlling wastage.
8. Team Management
- Supervise and lead a team of kitchen staff, including sous chefs, line cooks, and prep cooks.
- Train new staff on cooking techniques, recipes, and kitchen operations.
9. Health & Safety Compliance
- Ensure that the kitchen follows all local health and safety regulations.
- Ensure all kitchen staff wear appropriate attire and follow sanitation practices.
10. Creating Special Promotions
- Work with the management team to design special promotions or seasonal menu items.
- Participate in food festivals, events, and other promotional activities to showcase the restaurant’s Indian cuisine.
Qualification & experience
Qualification & Experience
- Minimum Certificate III in Commercial Cookery/Asian Cookery/Catering Operations or relevant study.
- Minimum one year of experience as a Cook/Chef
- Knowledge of food safety regulations
- Ability to work in a fast-paced environment
- Excellent communication skills
Applications open to:
About Company
The vision for Burger Club Lounge (Ramthakur Pty Ltd)started with a bold yet simple idea: to transform a beloved comfort food into a gourmet experience. We set out to mergeculinary craftsmanship with an elevated dining experience, pushing beyond the ordinary. Inspired by a passion for exceptional food and a desire to create something truly unique, we have built a burger boutique where creativity, quality, and hospitality come together seamlessly.
Our mission was clear: to bring people together over beautifully crafted burgers in a space that feels as luxurious as the food itself.
Bringing Burger Club to life has been a journey fuelled by passion, exploration, and a love for exceptional cuisine. It began with months—if not years—of research and discovery. We travelled across cities, studied culinary trends, and worked alongside experienced chefs to perfect every recipe.
We have travelled to Europe, where we immersed ourselves in rich food cultures, learning how simplicity and quality create culinary masterpieces. From the bustling food markets of Paris to the artisanal burger joints of London, every stop inspired our vision.
A significant influence was our visit toGordon Ramsay’s renowned burger restaurant, where the creativity, precision, and elevated approach to a classic dish left a lasting impression. This experience inspired us to push the boundaries of what a burger boutique could be.
We then spent time in New Zealand, where we honed our techniques, focusing on flavors, preparation, and the importance of fresh, locally sourced ingredients. Everything you experience atBurger Club Lounge—from our tender, handcrafted patties to our freshly baked buns and vibrant produce—is proudly sourced from local suppliers.
These global inspirations have shaped the foundation of Burger Club Lounge—a burger boutique that blends European sophistication, global culinary techniques, and a deep commitment to quality and creativity. Every bite tells a story of passion and craftsmanship.
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We acknowledge the Traditional Owners of the land where we work and live. We pay our respects to Elders past, present and emerging and celebrate the stories, culture and traditions of Aboriginal and Torres Strait Islander Elders of all communities who also work and live on this land.
