Chef

Sankalp Indian Restaurant; Maroochydore; Vor Ort; AUD 75.000 - 85.000; Vollzeit

Zusammenfassung

Sankalp Indian Restaurant in Maroochydore, QLD is seeking a dedicated full-time Chef to join the team. You will plan menus, prepare and cook a range of dishes, and ensure high quality, cost-efficient kitchen operations in a busy Indian restaurant.

The role requires strong culinary skills, attention to detail, and a commitment to food safety and customer satisfaction. Salary is AU$75,000–AU$85,000 per year plus superannuation.

Qualifikationen

• AQF associate degree or Advance Diploma in culinary arts.
• At least two years of relevant experience as a chef.

Aufgaben

• Plan menus and supervise kitchen operations, ensuring quality and consistency.
• Prepare and cook a variety of dishes meeting the establishment's standards.
• Manage food costs, stock, and supplier liaison to maintain profitability.
• Ensure food safety, hygiene, and workplace safety standards across the kitchen.
• Coordinate with staff to meet service demands and maintain smooth kitchen operations.

Ausbildung

AQF associate degree or Advance Diploma

Jobbeschreibung

Position: Chef

Location: Maroochydore, QLD, 4558

Employment Type: Full-time, 38 hours per week

About the Role

Our client, Sankalp Indian Restaurant, is seeking a dedicated and experienced full-time Chef to join its professional team in Maroochydore, QLD. As a well-regarded Indian restaurant, Sankalp offers an excellent opportunity to work in a dynamic and welcoming environment, collaborate with a skilled team, and contribute to delivering high-quality food and an exceptional dining experience.

The successful candidate will be responsible for planning menus, preparing and cooking a variety of dishes, maintaining food quality and presentation, managing ingredients and food costs, and ensuring compliance with food safety and hygiene standards.

This is an opportunity for a motivated Chef with strong culinary skills, attention to detail and a commitment to food quality and customer satisfaction to contribute to efficient kitchen operations and a positive dining experience.

Key Responsibilities

• Responsible for planning and supervising kitchen operations, preparing quality dishes, managing food supplies and costs, and ensuring consistent food quality and presentation. Maintain food safety and hygiene standards, coordinate kitchen staff, provide cooking guidance, and ensure efficient food preparation and compliance with workplace requirements.

Duties

• Plan menus, develop food items and ensure dishes meet customer preferences and the establishment’s quality standards.
• Plan, organise and coordinate daily food preparation and cooking activities in accordance with menu requirements and customer demand.
• Prepare and cook a variety of dishes using appropriate ingredients, cooking methods and kitchen equipment.
• Estimate food requirements and labour costs, monitor ingredient usage and take steps to minimise food wastage.
• Order food supplies and liaise with suppliers to ensure the timely availability of fresh, high-quality ingredients.
• Monitor the quality, taste, texture and presentation of dishes throughout preparation, cooking and service.
• Coordinate with management, kitchen staff and waiting staff to discuss food preparation requirements and resolve kitchen-related issues.
• Demonstrate cooking techniques and provide guidance to kitchen staff on food preparation methods and procedures.
• Supervise kitchen activities and coordinate food preparation schedules to ensure meals are prepared and served on time.
• Implement and enforce food hygiene, sanitation and workplace safety procedures in accordance with relevant requirements.
• Monitor food storage, stock rotation and temperature control to maintain ingredient freshness and prevent contamination.
• Assist in selecting and training kitchen staff and provide guidance on cooking techniques, food handling and hygiene standards.
• Maintain kitchen equipment, preparation areas and storage facilities in clean, safe and serviceable condition.
• Apply appropriate food preservation, cooling, freezing and storage methods to maintain food quality and safety where required.

Qualifications and Experience

• AQF associate degree or Advance Diploma
• At least two years of relevant experience

Salary:

$75,000 - $85,000 + Superannuation annually