Chef

The Grand Pavilion Indian Restaurant Umina Beach; Gosford; On-site; AUD 77,000 - 85,000; Full time

Benefits offered by this job

Training and development opportunities

Supportive team

Job summary

The Grand Pavilion Indian Restaurant Umina Beach is seeking a skilled Chef to join our family-run operation in Umina Beach. You will plan and organise food preparation across the menu, preparing and cooking curries, biryanis, tandoori dishes and seafood, while ensuring quality and presentation for dine-in and takeaway.

We require at least 1 year of chef experience and a Diploma in Hospitality Management; strong food safety knowledge is essential.

Qualifications

• Minimum 1 year of chef experience.
• Diploma in Hospitality Management is required.
• Strong knowledge of food safety, hygiene and kitchen operations.
• Ability to plan and organise kitchen preparation.

Responsibilities

• Plan kitchen preparation and organise cooking across the menu.
• Estimate ingredient needs and food costs, order supplies, monitor stock and store ingredients safely.
• Prepare and cook dishes to keep flavour, portion size, quality and presentation.
• Work with management and service staff on specials and dietary requests.
• Maintain food safety, hygiene and cleaning standards.

Skills

Chef

Food safety

Stock control

Teamwork

Education

Diploma in Hospitality Management

Job description

The Grand Pavilion Indian Restaurant Umina Beach – Gosford NSW

Umina Beach 2257, NSW, Full Time, Hospitality
Vacancy Listing Dates 22/10/2026 to 19/11/2026
Please Quote Reference Number 19061

• Skilled Chef required
• Full time opportunity
• SERENE FOODS PTY LTD T/A THE GRAND PAVILION INDIAN RESTAURANT UMINA BEACH

About the restaurant and role

The Grand Pavilion is a family-run Indian restaurant in Umina Beach, serving traditional Indian cuisine for dine-in and takeaway, including curries, biryanis, tandoori-grilled dishes and seafood. We are seeking a Chef to plan and organise food preparation and cooking in our kitchen. You will prepare and cook dishes across the menu, maintain consistent quality and presentation, and help coordinate kitchen operations during service.

Key Responsibilities

• Plan kitchen preparation and organise cooking across the menu, including curries, biryanis, tandoori dishes and seafood.
• Estimate ingredient needs and food costs, order supplies, monitor stock and store ingredients safely.
• Prepare and cook dishes to keep their flavour, portion size, quality and presentation consistent.
• Work with management and service staff on menu specials, dietary requests and kitchen service needs.
• Maintain food safety, hygiene and cleaning standards, including safe chilling, freezing and preserving of food where needed.

Minimum Requirements

• At least 1 yr previous experience as a chef.
• Qualification: A Diploma in Hospitality Management.
• Sound knowledge of food safety, hygiene, stock control and kitchen operations.
• Ability to organise work, maintain quality during busy service periods and work constructively as part of a team.

What We Offer

• Training and development opportunities.
• A supportive team in an established restaurant.
• The opportunity to work with a varied Indian menu and contribute ideas for specials.

Salary: $77,000 to $85,000/ per annum + Superannuation.