Chef

Shahi Dastarkhwan; Sydney; Sur place; AUD 75 000 - 85 000; Plein temps

Résumé du poste

Shahi Dastarkhwan in Lakemba, NSW, is seeking a full-time Chef to lead the kitchen, plan menus and ensure high standards of flavour, quality and presentation for Indian and Indo-Chinese dishes.

You will manage daily kitchen operations, coordinate staff, controls costs, and uphold safety and hygiene across all service periods.

Qualifications

• Certificate IV in Commercial Cookery, Kitchen Management, or a relevant qualification.
• Minimum two years in a Chef role in a commercial kitchen.
• Experience with Indian and/or Indo-Chinese cuisine preferred.
• Understanding of food costing, stock management, and portion control.
• Knowledge of food safety, hygiene, sanitation and workplace health and safety requirements.

Responsabilités

• Plan menus and develop food preparation requirements aligned with cuisine, preferences and business needs.
• Estimate food quantities and labour needs; coordinate ordering of supplies for efficient operations.
• Prepare and cook Indian and Indo-Chinese dishes ensuring consistency in flavour and presentation.
• Organise daily kitchen activities, schedules and timely meal delivery during service.
• Monitor ingredient quality, finished dishes and adjust as needed to maintain standards.
• Implement cooking methods, recipes and preparation techniques to uphold culinary standards.
• Coordinate with management and staff on menus, requirements and priorities.
• Guide kitchen staff on techniques, procedures and presentation standards.
• Monitor food costs, stock levels and wastage to optimise resources.
• Enforce food safety, hygiene and workplace safety procedures.

Connaissances

Menu planning

Food preparation

Kitchen coordination

Food safety

Communication

Time management

Indo-Chinese cuisine knowledge

Formation

Certificate IV in Commercial Cookery

Description du poste

About our company:

Shahi Dastarkhwan (Amim Group Pty Ltd) is a restaurant business specialising in Indian and Indo-Chinese cuisine. We are committed to providing quality meals through careful menu planning, consistent food preparation, high standards of presentation, and effective kitchen management.

To support our ongoing business operations, we are seeking an experienced and dedicated Chef to join our team on a full-time basis.

Salary Range: $75,000 to $85,000 plus superannuation (depending upon experience & skills)

Role: Full time

Location: Lakemba, NSW

Main responsibilities

• Plan menus and develop food preparation requirements in line with the restaurant’s cuisine, customer preferences, seasonal availability, and business needs.
• Estimate food quantities, ingredient requirements, and labour needs, and coordinate the ordering of food supplies to support efficient kitchen operations.
• Prepare and cook a variety of Indian and Indo-Chinese dishes, ensuring consistency in flavour, quality, texture, portion size, and presentation.
• Organise and coordinate daily kitchen activities, including food preparation, cooking schedules, and the timely delivery of meals during service.
• Monitor the quality of ingredients, prepared dishes, and finished meals at all stages of preparation and presentation, making adjustments where necessary.
• Determine appropriate cooking methods, recipes, ingredients, and preparation techniques to maintain the restaurant’s established culinary standards.
• Coordinate with management and kitchen and service staff regarding menu requirements, food preparation issues, special orders, and service priorities.
• Demonstrate appropriate cooking techniques and provide guidance to kitchen team members on food preparation methods, cooking procedures, and presentation standards.
• Monitor food costs, ingredient usage, stock levels, and portion control to minimise wastage and support the efficient use of kitchen resources.
• Implement and enforce food safety, hygiene, sanitation, and workplace health and safety procedures throughout food preparation, cooking, storage, and service.
• Oversee the correct storage, preservation, and rotation of food products to maintain freshness, prevent contamination, and minimise spoilage.
• Assist with selecting, training, and guiding kitchen staff where required to maintain consistent food quality and effective kitchen performance.

Qualifications & Skills

• Certificate IV in Commercial Cookery, Kitchen Management, or a relevant qualification.
• Minimum experience of at least two years working as a Chef or in a similar commercial kitchen position.
• Demonstrated knowledge of menu planning, food preparation, cooking techniques, ingredient selection, and kitchen coordination.
• Experience preparing Indian and/or Indo-Chinese cuisine will be highly regarded.
• Understanding of food costing, stock management, portion control, and kitchen resource planning.
• Knowledge of food safety, hygiene, sanitation, and workplace health and safety requirements.
• Ability to maintain consistent food quality and presentation in a busy restaurant environment.
• Strong organisational, communication, and time-management skills.
• Ability to work independently and collaboratively with management and other kitchen team members.
• Flexibility to work shifts, including weekends and public holidays, in accordance with operational requirements.

Only shortlisted candidates will be contacted. Australian Citizens/ Permanent Residents preferred.

Please answer the following when submitting your application:

• Do you have full Australian working rights?
• Do you hold a Certificate III or IV in Commercial Cookery, Kitchen Management, or an equivalent qualification?
• Do you have two years’ experience working as a Chef in a commercial kitchen?
• Do you have experience preparing Indian and/or Indo-Chinese cuisine?