Chef

Labour Support Group; Mornington; On-site; AUD 71,000 - 97,000; Full time

Job summary

Tadka club Mornington in VIC is seeking an experienced Chef to join the kitchen team in a full‑time capacity.

The role requires leadership of culinary staff, supervision of operations, and hands‑on preparation of authentic Indian dishes, including Tandoori items, with a focus on quality, timing and cost control.

Qualifications

• Certificate IV in Commercial Cookery or equivalent.
• Minimum 12 months of experience as a commercial chef in a restaurant kitchen.
• Experience cooking curry and Tandoori dishes.
• Experience with open fire and Tandoor ovens.
• Experience preparing marinades, masalas and sauces from scratch.
• Experience making Tandoori rubs from scratch.
• Ability to work with beef, lamb and seafood.
• Knowledge of recipe, portion control, ordering and stock control.

Responsibilities

• Manage and supervise culinary staff, including cooks and kitchen assistants.
• Inspect ingredients levels, stock and supplies for consistency and freshness.
• Place orders and manage stock, frozen items and beverages.
• Monitor quality and quantity of received products.
• Plan production schedules and optimize resource use.
• Assist kitchen team to ensure timely service.
• Ensure cleanliness and sanitation across the kitchen.
• Mentor staff and resolve workplace issues.
• Ensure safety and hygiene standards are followed.
• Collaborate with management on pricing and budget limits.
• Coordinate with distributors and resolve vendor issues.

Skills

Food knowledge

Indian cuisine

Teamwork

Time management

Attention to detail

Instruction following

Communication

Weekend availability

Food safety

Education

Certificate IV in Commercial Cookery

Job description

About The Client

Tadka club Mornington restaurant located in Mornington in VIC is a popular traditional Indian that serves authentic Tandoori dishes as well as a variety of tasty Indian dishes. They are currently looking for an experienced Chef to join their expanding team.

The Role

This is a full time role with an annual salary set at $84,000 plus superannuation. The role is based in Mornington in VIC.

The Responsibilities

Your tasks at the restaurant will consist of:

• Manage and supervise culinary staff including cooks and food preparation workers.
• Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
• Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
• Inspect the received products for their quality, quantity and other attributes
• Schedule food production and managing schedule of operations through optimum use of resources and materials
• Assist kitchen staff in overall kitchen operations to ensure timely services
• Observe methods of food preparation being used by the food preparation team to ensure consistency
• Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
• Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
• Perform other inventory duties, performing stock rotation
• Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
• Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
• Consistently ensure high levels of cleanliness, organization, storage and sanitation
• Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
• Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant manager.
• Ensure safety and sanitation practices in the kitchen.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion

The Requirements

To be considered for the position you must meet the following requirements:

• At least Certificate 4 qualifications in commercial cookery
• Strong food knowledge and skills in authentic Indian cuisine
• Minimum 12 months of experience as a commercial chef in a restaurant kitchen
• Minimum 12 months of experience with cooking curry and Tandoori
• Minimum 12 months of cooking experience with open fire and the Tandoor oven
• At least 12 months experience in preparing advanced marinades, masalas and curry pastes and sauces from scratch
• Minimum 12 months of experience in preparing Tandoori rub mix from scratch
• Must be able to work with proteins like beef, lamb and seafood
• Experience in adherence to recipe & portion control, as well as ordering and stock control
• Ability to follow instruction & take direction
• Excellent time management and attention to detail
• Knowledge of food safety and hygiene standards
• Excellent communication skills and the ability to work as part of a team
• Be available to work on weekends to deal with many customers