Chef

Country Garden Indian Cuisine; Adelaide; On-site; AUD 50,000 - 70,000; Full time

Job summary

Country Garden Indian Cuisine in Seaview Downs, Adelaide, is seeking an energetic Chef to join our team. You will be responsible for supervising prep, cooking Asian dishes, and delivering high-quality meals in a fast-paced environment.

The role requires a Certificate III/IV in Commercial Cookery and a Diploma in Hospitality Management with at least one year of experience. You will plan menus, manage costs, ensure hygiene, and train junior staff.

Qualifications

• Certificate III/IV in Commercial Cookery and Diploma in Hospitality Management.
• Minimum one year of experience required.
• Experience with Asian cuisine preferred.
• Knowledge of food hygiene regulations and safety practices.

Responsibilities

• Monitor quality at all stages of prep and presentation.
• Plan menus, estimate food and labour costs, and order supplies.
• Assess ingredient freshness and ensure safe handling.
• Check temperatures and operation of ovens/grills.
• Provide training to junior kitchen staff and new team members.

Skills

Quality monitoring

Menu planning

Cost estimation

Inventory ordering

Food hygiene

Kitchen equipment

Plating & presentation

Ingredient prep

Dietary needs

Staff training

Education

Certificate III in Commercial Cookery

IV in Commercial Cookery

Diploma of Hospitality Management

Job description

We are looking for energetic Chef to be part of our team Country Garden Indian Cuisine Seaview Downs 5049

Task & responsibilities

Monitoring quality of dishes at all stages of preparation and presentation .

Planning menus, estimating food and labour costs, and ordering food supplies.

Assessing food quality, ensuring fresh ingredients are serve to customers;

Understanding kitchen equipment, checking temperatures of heating equipment such as ovens and grills;

Cooking food and taking responsibility of making Asian dishes;

Tasting food while cooking, applying suitable amount of seasoning for a favourable flavour,

Placing food on plate with proper portion and beautiful presentation by adding sauce or eatable garnishes to make food appetitive ;

Storing food at appropriate storage space to keep food fresh as well as to prevent from cross contamination;

Preparing cooking ingredients, and cutting food into required size;

Understanding customers' special dining requirements to meet individual need;

Complying with the food hygiene regulations:

Providing training to fellow staff and new kitchen staff.

Qualification & experience

Certificate III, IV Commercial cookery and Diploma of Hospitality Management.

Minimum one year of experience required.