Chef

LITTLE CHEF INDIAN PTY LTD; Geelong; On-site; AUD 75,000 - 85,000; Full time

Job summary

Little Chef Indian Restaurant in Belmont, Geelong, VIC, is seeking a skilled Chef to lead daily kitchen operations and prepare authentic Indian dishes. You will plan menus, manage stock, and ensure high quality and presentation aligned with restaurant standards.

The ideal candidate has Certificate IV in commercial cookery and at least three years of relevant experience, with a commitment to full-time availability and team collaboration in a busy kitchen.

Qualifications

• Certificate IV in commercial cookery or equivalent.
• At least three years of relevant commercial cooking experience.
• Full-time availability.

Responsibilities

• Plan and organise food preparation for daily service.
• Prepare and cook Indian dishes to standard recipes.
• Monitor dish quality and adjust recipes.
• Estimate stock and order supplies to keep kitchen stocked.
• Maintain safety and hygiene standards.
• Coordinate with front-of-house and kitchen staff.

Skills

Food preparation

Quality control

Menu planning

Stock management

Safety compliance

Communication

Education

Certificate IV in commercial cookery

Job description

Little Chef Indian Restaurant, located at 1/108 High Street, Belmont, Geelong VIC 3216, is an Indian restaurant specialising in authentic Indian cuisine and a diverse selection of traditional Indian dishes and platters. We are committed to providing quality meals through careful ingredient selection, consistent preparation, and high standards of food presentation.

The Position

We are seeking a skilled, motivated, and experienced Chef to join our kitchen team on a full-time basis. The successful candidate will be responsible for planning and organising food preparation, preparing and cooking a range of Indian dishes, maintaining food quality and coordinating kitchen activities to support the restaurant's daily operations.

Skills and Experience

• Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques
• Inspecting raw ingredients to check for spoilage and assess usability
• Maintaining skills and knowledge relevant to job duties and preparing items on restaurant menu
• Planning, collecting, and estimating food and commodities for menus
• Prioritizing menus, recipes and task sheets
• Monitoring dish quality at all stages of cooking and preparation
• Adjusting recipes where required to fit special dietary requirements (e.g., vegetarian)
• Utilizing kitchen utensils, appliances, and cookware to prepare ingredients and meals
• Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food and meal quality
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented
• Preparing and flavouring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe
• Following safety and hygiene regulations and procedures around food handling, storage, and preparation
• Ensuring the cleanliness of work stations and kitchen area and abiding by occupational health and safety procedures
• Providing input to menu changes with consideration of availability of seasonal produce
• Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen
• Estimating stock requirements and ordering stock to ensure kitchen is fully stocked for service
• Demonstrates a high standard of personal hygiene
• Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen

Qualifications and Experience

• Certificate IV in commercial cookery or equivalent in a related field.
• At least three years of relevant commercial cooking experience

Remuneration

The successful candidate will be paid $75,000 to $85,000 plus superannuation.

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Work Location: In person