chef and cook

hiring full time chef and cook regional nsw base

The successful candidate will be responsible for planning, organising and overseeing daily kitchen operations, preparing a diverse range of Indian dishes and ensuring consistent food quality, presentation and kitchen efficiency.

The position requires practical knowledge of Indian cuisine, commercial kitchen operations, food preparation techniques and the ability to work effectively in a busy restaurant environment.

KEY RESPONSIBILITIES

The main duties and responsibilities will be

1. Preparing and cooking tandoori dishes, including tandoori chicken, kebabs, meats, vegetables and Indian breads.
2. Preparing Indo-Chinese dishes and other items included on the restaurant menu.
3. Developing new dishes, contributing to menu planning and recommending improvements to existing menu items.
4. Monitoring food quality, flavour, presentation, portion sizes and consistency.
5. Estimating food requirements and planning preparation schedules.
6. Managing kitchen inventory, ordering supplies and monitoring stock rotation.
7. Monitoring food costs and implementing measures to minimise food wastage.
8. Coordinating kitchen activities and supervising kitchen staff during food preparation and service.
9. Ensuring food is prepared and served within appropriate timeframes.
10. Maintaining food safety, hygiene, cleanliness and workplace health and safety standards.
11. Ensuring kitchen equipment is properly maintained and used safely.
12. Coordinating food preparation for dine-in, takeaway, delivery and catering orders.
13. Maintaining an organised and efficient commercial kitchen environment.

SKILLS, QUALIFICATIONS AND EXPERIENCE

• Relevant commercial cookery qualifications or equivalent skills and experience recognised for the position.
• Minimum 2–3 years of relevant professional experience as a Chef in a commercial kitchen.
• Strong knowledge of Indian cuisine, traditional cooking methods, spices and ingredients.
• Practical experience preparing Indian curries, tandoori dishes, marinades and sauces.
• Experience in managing food preparation and kitchen operations.
• Ability to maintain consistent food quality and presentation.
• Knowledge of food safety, hygiene and workplace health and safety requirements.
• Experience with stock control, ordering and food cost management.
• Ability to supervise and coordinate kitchen staff.
• Good communication, organisational and time-management skills.
• Ability to work independently and as part of a team.

SALARY AND EMPLOYMENT CONDITIONS

• Annual base salary: AUD $80,000 – $85,000, depending on qualifications, skills and experience.
• Superannuation will be paid separately in accordance with Australian legislation.
• Full-time permanent employment.
• Guaranteed 38 ordinary hours per week.
• Evening and weekend availability required in accordance with restaurant operating requirements.
• Applicable award entitlements, overtime, penalty rates and allowances will be provided in accordance with relevant workplace legislation.
• Salary will be determined having regard to the successful applicant's experience, qualifications and applicable market salary rate.