Chef

Key Duties and Responsibilities

• Plan, prepare and cook a wide variety of authentic Indian dishes in accordance with the restaurant's menu, recipes and quality standards.
• Support in planning seasonal menus, daily specials and new menu offerings while maintaining consistency and profitability.
• Monitor the quality, taste, portion size and presentation of all meals before service.
• Coordinate daily kitchen operations to ensure efficient food preparation and timely service during busy trading periods.
• Estimate food requirements, monitor inventory levels, order supplies and ensure proper stock rotation to minimise food wastage.
• Ensure compliance with food safety, hygiene and workplace health and safety standards at all times.
• Supervise, train and support junior kitchen staff to maintain consistent food quality and efficient kitchen operations.
• Work collaboratively with management and front-of-house staff to ensure an exceptional dining experience for customers.

What We Are Looking For

• Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or an equivalent qualification.
• Minimum 1 year of relevant full-time experience as a Chef in a commercial restaurant, café or hospitality environment.
• Demonstrated ability to prepare a variety of authentic Indian dishes while maintaining high standards of quality and presentation.
• Sound knowledge of food safety legislation, kitchen operations and stock control procedures.
• Strong organisational and time management skills with the ability to perform effectively in a fast-paced kitchen.
• Proven ability to supervise and work collaboratively with kitchen staff.
• Excellent communication and teamwork skills with a positive and professional attitude.
• Flexibility to work a rotating roster, including evenings, weekends and public holidays.