Chef at VIC

VA Recruitment; Melbourne; On-site; AUD 76,000 - 85,000; Full time

Job summary

Curry Queen-Indian Tandoori Restaurant in Melbourne is seeking an experienced Chef to lead Indian kitchen operations, plan menus, and ensure authentic curries, tandoori dishes and biryanis are prepared to high standards.

You will supervise kitchen staff, monitor food costs, uphold food safety and hygiene, and work with front-of-house teams to deliver timely service. Cert IV or Diploma and at least 1 year full-time experience required.

Qualifications

• Cert IV or Diploma in the relevant field.
• Minimum 1 year of full-time relevant work experience as a chef.
• Extensive knowledge of culinary techniques, food trends, and menu development.
• Excellent knowledge of food hygiene and safety regulations.
• Financial acumen in managing kitchen costs, inventory, and food waste.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Good understanding of food safety and hygiene requirements.
• Ability to work effectively in a busy kitchen environment.
• Strong organisational and time-management skills.

Responsibilities

• Prepare, cook and present a variety of authentic Indian dishes, including curries and tandoori specialties.
• Plan and develop Indian menus in consultation with management, including seasonal specials.
• Monitor taste, quality, portion sizes and presentation of dishes.
• Coordinate daily food preparation and cooking activities for timely service.
• Estimate food requirements and control inventory and food costs.
• Order food supplies and monitor stock levels.
• Inspect ingredient quality, storage, rotation and temperature control.
• Prepare meals according to dietary requirements (vegetarian, vegan, etc.).
• Supervise kitchen staff in cooking techniques, tandoor operations and presentation standards.
• Maintain high standards of food safety, hygiene and compliance with regulations.
• Coordinate with management and front-of-house to ensure efficient kitchen operations.

Skills

Culinary techniques

Menu development

Food safety

Cost control

Kitchen supervision

Time management

Team coordination

Flexibility

Food presentation

Education

Cert IV or Diploma

Job description

Advertiser: Curry Queen-Indian Tandoori Restaurant

Location: 532 Hampton St, Hampton VIC 3188

Duration: 3 years

Salary Range: $75,500 - $85,000

Key Duties:

• Prepare, cook and present a variety of authentic Indian dishes, including traditional curries, tandoori specialities, biryanis, breads and vegetarian dishes, in accordance with established recipes and quality standards.
• Plan and develop Indian menus in consultation with management, including seasonal specials and traditional Indian dishes.
• Monitor the taste, quality, portion sizes and presentation of dishes to maintain consistent food standards.
• Coordinate daily food preparation and cooking activities to ensure timely and efficient service during busy trading periods.
• Estimate food requirements, monitor ingredient usage and assist in controlling food costs and kitchen wastage.
• Order food supplies, monitor inventory levels.
• Inspect the quality and freshness of ingredients and ensure proper food storage, stock rotation and temperature control.
• Prepare meals according to customer dietary requirements, including vegetarian, vegan and other requested variations.
• Supervise and guide kitchen staff in food preparation, Indian cooking techniques, tandoor operations, safe equipment handling and presentation
  standards.
• Maintain high standards of food safety, hygiene, kitchen cleanliness and compliance with applicable food safety regulations.
• Work closely with management and front-of house staff to coordinate customer orders and maintain efficient kitchen operations.

Requirements:

• Cert IV or Diploma in the relevant field
• Minimum 1 years of Full-time relevant Work Experience as a Chef.
• Extensive knowledge of culinary techniques, food trends, and menu development.
• Excellent knowledge of food hygiene and safety regulations.
• Financial acumen in managing kitchen costs, inventory, and food waste.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Good understanding of food safety and hygiene requirements.
• Ability to work effectively in a busy kitchen environment.
• Strong organisational and time-management skills.