Chef

Shanti Indo-Lankan Restaurant; Brisbane; On-site; AUD 80,000 - 85,000; Full time

Job summary

SHANTI INDO-LANKAN RESTAURANT in Darra, Queensland, seeks a qualified Chef to lead its kitchen full-time. You will prepare and cook Indian and Sri Lankan dishes, develop menus, and ensure high food quality, presentation, and hygiene standards in a busy restaurant.

The role requires AQF Certificate IV in Commercial Cookery (or equivalent), at least one year of experience, strong knowledge of regional cuisine, and the ability to supervise staff, manage costs, and maintain compliance with safety

Qualifications

• AQF Certificate IV in Commercial Cookery or equivalent.
• At least 1 year of relevant experience as a Chef.
• Strong knowledge of Indian and Sri Lankan cuisine, including dosas, biryanis, curries, and fusion dishes.
• Ability to supervise kitchen staff and coordinate food preparation.

Responsibilities

• Plan and develop menus in consultation with management, incorporating Indian and Sri Lankan fusion varieties.
• Prepare and cook a diverse range of Indian and Sri Lankan dishes with consistent taste and presentation.
• Monitor food quality at all stages and ensure compliance with safety and hygiene standards.
• Estimate food and labour costs and manage kitchen budgets for efficient operations.
• Supervise cooks and kitchen hands, coordinating service during peak hours.
• Oversee daily kitchen operations and maintain stock levels, waste control, and timely ordering.

Skills

Indian & Sri Lankan cuisine

Kitchen leadership

Menu planning

Food safety & hygiene

Education

AQF Certificate IV in Commercial Cookery

Diploma of Hospitality Management (desirable)

Job description

CHEF – Full Time

Employer: The Trustee for A and V Unit Trust

Trading As: SHANTI INDO-LANKAN RESTAURANT

Location: Darra QLD 4076

Salary: AUD 80000- AUD 85000 per annum plus superannuation

he Trustee for A and V Unit Trust, trading as SHANTI INDO-LANKIAN RESTAURANT, is seeking a qualified and experienced Chef to join its restaurant. The successful applicant will be responsible for preparing and cooking a diverse range of Indian and Sri Lankan cuisine, maintaining high standards of food quality and presentation, coordinating kitchen operations, and ensuring compliance with food safety and hygiene requirements. The business offers a variety of dishes requiring specialised culinary skills, effective kitchen coordination, and consistent food preparation.

Key Responsibilities

• Plan and develop menus in consultation with management, incorporating Indian and Sri Lankan fusion cuisine and seasonal variations.
• Prepare and cook a diverse range of Indian and Sri Lankan dishes, including dosas, biryanis, kottu roti, traditional curries, and regional specialities.
• Prepare and present dishes using appropriate cooking techniques, spices, and ingredients to maintain consistency in taste, quality, and presentation.
• Estimate food and labour costs, calculate ingredient requirements, and manage kitchen budgets to support efficient operations.
• Supervise kitchen staff, including cooks and kitchen hands, and coordinate food preparation activities during service.
• Monitor food quality at all stages of preparation and presentation, ensuring dishes meet the restaurant’s standards.
• Ensure compliance with food safety standards, hygiene regulations, and workplace health and safety requirements.
• Order, receive, inspect, and manage food supplies, maintaining appropriate stock levels, proper storage, and minimal wastage.
• Train and mentor kitchen staff in cooking techniques, recipe preparation, food handling, and kitchen procedures.
• Adapt existing recipes and develop new Indian and Sri Lankan fusion dishes to enhance the menu and meet customer preferences.
• Oversee daily kitchen operations and coordinate food preparation to ensure timely and efficient service for dine-in and takeaway orders.
• Inspect ingredients and finished dishes to ensure freshness, portion consistency, and compliance with established quality standards

Essential Requirements

• AQF Certificate IV in Commercial Cookery or an equivalent qualification; a Diploma of Hospitality Management is desirable.
• At least one years of relevant experience as a Chef.
• Strong knowledge of Indian and Sri Lankan cuisine, including dosas, biryanis, kottu roti, traditional curries, spices, fusion dishes, and specialised cooking techniques.
• Ability to work efficiently in a commercial kitchen while maintaining high standards of food quality, presentation, consistency, and hygiene.
• Strong organisational, communication, teamwork, and kitchen coordination skills.