Full-time cooks or chefs preparing North Indian cuisines.

Benefits

Superannuation

Task & responsibilities

• Planning of menus and determining food quantities and costs
• Prepares and cooks food
• Monitors food quality and presentation
• Manages and trains Cooks and Kitchenhands in food preparation, cooking techniques and food safety
• Orders and maintains inventory of food and kitchen supplies, ensuring it meets daily production needs
• Collaborates with management to develop new dishes and improve existing recipes
• Coordinates with front-of-house staff to ensure efficient food service
• Ensures compliance with health and safety regulations in the kitchen

Qualification & experience

• Relevant qualification in commercial cookery or kitchen management
• At least 1 year of full-time work experience in cooking Indian fine-dining cuisine
• Good leadership, kitchen management and organisational skills