Cook/Chef

Established in 2016, Royal India Restobar is a premier fine dining restaurant renowned for its authentic flavours, exceptional service, and vibrant ambiance. As one of the busiest and most beloved establishments in town, we take pride in serving our loyal customers with top-notch food and hospitality. We are currently looking for talented cooks/chefs to join our dynamic team in Australia. If you are passionate about culinary excellence and eager to be part of a thriving team, we invite you to explore this exciting opportunity

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

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

• Minimum Certificate III in Commercial Cookery/Asian cookery/ catering operations or relevant study.
• Minimum one year experience as a Cook/Chef
• Knowledge of food safety regulations
• Ability to work in a fast-paced environment
• Excellent communication skills

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

Minimum 1 year of Experience as a Cook/Chef