Job Description

Working Hours: 38 Hours per week (Full-Time)

Annual Leave: 4 weeks per year

Salary: $77,000 – $80,000 + Superannuation

Prepare and cook a variety of authentic Indian dishes in accordance with restaurant standards.
Assist in planning menus and developing new dishes while maintaining consistency in taste and presentation.
Oversee food preparation and ensure meals are prepared efficiently during service periods.
Monitor food quality, portion control, and presentation standards.
Maintain cleanliness and organisation of kitchen work areas in compliance with food safety and hygiene regulations.
Supervise and support kitchen staff to ensure smooth kitchen operations and teamwork.
Manage stock rotation, food storage, and inventory control to minimise wastage.
Ensure compliance with workplace health and safety procedures and restaurant policies.

Certificate or Diploma in Commercial Cookery or related field preferred.
Minimum 1 year of experience as a Chef/Cook in a restaurant or hospitality environment.
Strong knowledge of Indian cuisine, spices, and cooking techniques.
Ability to work efficiently in a fast-paced kitchen environment.
Good communication, teamwork, and time-management skills.

Competitive salary package with superannuation.
Supportive and friendly team environment.
Opportunity to grow within a developing hospitality business.
Be part of a passionate team delivering authentic and high-quality dining experiences.

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