Chef/Cook

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.

Benefits

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