Chef – Indo-Chinese Cuisine Specialist – Fixed Term

Spiced Roots Pty Ltd; Sydney; On-site; AUD 47,000 - 66,000; Full time

Benefits offered by this job

Staff meal on every shift

Superannuation 12%

Fixed-term (12 weeks)

37.5 hours per week

Job summary

Spiced Roots Pty Ltd seeks an experienced chef to set up and lead the Indo-Chinese station for a 12-week fixed-term contract in Sydney. You will establish the station, train the kitchen team, and ensure quality across high-volume, authentic Indo-Chinese dishes.

The role requires a strong wok technique, willingness to train others, and Australian work rights. Early/late shifts including weekends are required.

Qualifications

• At least 2 years' experience as a chef specialising in Indian-style Indo-Chinese cuisine in a high-volume commercial kitchen.
• Strong high-heat wok technique and sauce consistency at volume.
• Experience training other cooks.
• Cert III or IV in Commercial Cookery, a hospitality degree, or equivalent experience.
• Full Australian work rights for the contract period.
• Availability to work early and late shifts, including weekends and public holidays.

Responsibilities

• Set up the Indo-Chinese station, including high-flame wok burners and sauce stations.
• Prepare vegetarian Indo-Chinese dishes in high volume, including manchurian, chilli paneer, hakka noodles, fried rice, spring rolls and soups.
• Prepare sauce bases and gravies (manchurian, schezwan, hot garlic) and manage batter and marination for fried items.
• Calibrate recipes to Australian ingredients and write recipe cards and portion specifications.
• Train and assess our local cooks through demonstration and supervised practice.
• Maintain food safety and hygiene standards.

Skills

Wok technique

Volume cooking

Culinary training

Indo-Chinese cuisine

Education

Cert III in Commercial Cookery

Hospitality degree

Equivalent experience

Job description

Chef – Indo-Chinese Cuisine Specialist – Fixed Term

Job Type: Temporary position | Full time position

Job Description

We need an experienced specialist chef for a 12-week fixed-term contract to set up our Indo-Chinese section and train our new kitchen team for the opening. You will:

• Set up the Indo-Chinese station, including high-flame wok burners and sauce stations
• Prepare vegetarian Indo-Chinese dishes in high volume, including manchurian, chilli paneer, hakka noodles, fried rice, spring rolls and soups
• Prepare sauce bases and gravies (manchurian, schezwan, hot garlic) and manage batter and marination for fried items
• Calibrate recipes to Australian ingredients and write recipe cards and portion specifications
• Train and assess our local cooks through demonstration and supervised practice
• Maintain food safety and hygiene standards

You will need

• At least 2 years' experience as a chef specialising in Indian-style Indo-Chinese cuisine in a high-volume commercial kitchen
• Strong high-heat wok technique and sauce consistency at volume
• Experience training other cooks
• Cert III or IV in Commercial Cookery, a hospitality degree, or equivalent experience
• Experience with a large Indian restaurant brand's standardised recipes is highly regarded
• Full Australian work rights for the contract period
• Availability to work early and late shifts, including weekends and public holidays

What we offer

• $41.00 per hour plus 12% superannuation
• Saturday, Sunday, public holiday and overtime penalty rates under the Restaurant Industry Award 2020
• 37.5 hours per week, 5 shifts
• Staff meal on every shift