Chef (Indian Cuisine) Full Time NEW

Position: Chef (Indian Cuisine)

Position Type: Full-Time

Salary: $79,000 to $81,000 plus superannuation per annum

Location: Caroline Springs VIC 3023

Our client Priya Indian Cuisine is a full-service Indian restaurant operated by Kondilya Pty Ltd ATF Krishananu Family Trust, with premises at Caroline Springs and Point Cook in Melbourne’s western suburbs. The restaurant specialises in authentic Indian cuisine, offering an extensive à la carte menu of traditional curries, tandoori dishes, biryanis, breads and regional specialties, prepared using traditional techniques and spice blends. The restaurant operates lunch service Tuesday to Friday (11.00am – 2.30pm) and dinner service seven days per week (4.00pm – 11.00pm), catering to dine-in, takeaway and function customers.

The Chef is responsible for planning and organising the preparation and cooking of food in the restaurant kitchen, developing and refining the Indian cuisine menu, ensuring the quality, authenticity and consistency of all dishes, managing kitchen operations and food safety compliance, and supervising and training kitchen staff. The position requires specialised knowledge of Indian culinary techniques, including tandoor cookery, curry bases and gravies, spice preparation and blending, and regional Indian cooking styles.

Key Duties and Responsibilities:

• Planning menus in consultation with the Director, including designing and updating the à la carte, banquet and function menus to reflect authentic regional Indian cuisine and seasonal availability of ingredients.
• Estimating food and labour costs, calculating portion sizes and yields, and setting dish costings to maintain target margins.
• Ordering food supplies, spices and other ingredients; monitoring the quality of goods received and managing stock rotation and storage to minimise wastage.
• Preparing and cooking a full range of Indian dishes, including curries and gravies, tandoori and grilled items, biryanis and rice dishes, Indian breads (naan, roti, paratha), entrées, chutneys and accompaniments, and desserts.
• Preparing master spice blends (masalas), marinades, curry bases and sauces in accordance with traditional recipes, and maintaining consistency of flavour across all service periods.
• Operating and maintaining the tandoor oven and other specialised kitchen equipment safely and effectively.
• Demonstrating cooking techniques to, and advising on, cooking procedures for cooks and kitchen staff; training and supervising kitchen hands and junior kitchen staff.
• Coordinating kitchen workflow during lunch and dinner service to ensure timely preparation and presentation of dishes to a consistently high standard.
• Ensuring compliance with food safety and hygiene regulations, including safe food handling, storage temperatures, cleaning schedules and allergen management, and maintaining required records.
• Examining foodstuffs to ensure quality prior to preparation and service, and inspecting dishes before they leave the kitchen.
• Preparing food for customers with special dietary requirements, including vegetarian, vegan, gluten-free and allergen-conscious dishes.
• Assisting with kitchen staff rostering, and liaising with front-of-house staff regarding menu items, specials and service matters.
• Maintaining kitchen equipment and reporting maintenance or repair requirements to management.

Requirements:

• Relevant trade qualification in commercial cookery (AQF Certificate IV or equivalent), or at least three years of relevant experience in lieu thereof, consistent with ANZSCO Skill Level 2.
• Demonstrated experience as a Chef in a commercial Indian restaurant kitchen, with specialised skills in tandoor cookery, curry preparation and Indian spice blending.
• Sound knowledge of food safety and hygiene standards and their practical application in a commercial kitchen.
• Ability to work efficiently under pressure during peak service periods and across split shifts, evenings, weekends and public holidays.
• Strong organisational skills, attention to detail and ability to supervise and train kitchen staff.
• Current Food Handling Certificate and Responsible Service of Alcohol certificate (or willingness to obtain prior to commencement), which must be maintained throughout employment.

Conditions of Employment

• Full-time position of 40 hours per week, plus any additional hours reasonably necessary to fulfil the requirements of the role.
• Work will be performed across the business’ span of operating hours, including evenings, weekends and public holidays, on a rotating roster.
• Employment is subject to the terms of the Full Time (Award) Employment Contract between the employee and the employer, and the Restaurant Industry Award 2010 where applicable.
• The position is based at the Caroline Springs restaurant, with work at the Point Cook premises as reasonably required.